Flank Steak With Chimichurri Sauce (Argentina) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from week 12 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Chimichurri sauce, made from chopped herbs, venegar and other spices-is very popular in Argentina and is often used to flavor beef and other meats. The Chimichurri recipe is from Rebecca Caro at From Argentina with Love Ingredients:
1 1/2 lbs flank steaks |
2 tablespoons olive oil |
salt and pepper |
4 tablespoons lemon juice |
1/4 cup red wine vinegar |
1/4 cup red wine |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup chopped fresh oregano |
1/4 teaspoon red pepper flakes |
1/4 extra-virgin olive oil |
1/2 cup minced fresh flat-leaf parsley |
Directions:
1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
2. Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
3. Cut the meat into thin strips and serve topped with the Chimichurri sauce.
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