There are few steak sauces more bold and exciting than chimichurri. It is an uncooked herbaceous sauce that is used as both the marinade and a table-side dressing. A popular sauce in both Argentina and Uruguay, chimichurri is fresh, vinegary and pairs perfectly with almost any cut of meat or chicken. I have prepared the chimichurri here with a flank steak, which is an extremely affordable cut of meat. The dish is eye-catching because of the vibrant green sauce spread over the juicy rare meat and it is a meal ideal for summer. I like a bit of spice in any food, so I have added jalapeños and some red chilli to this recipe and I have used more chilli as a garnish. Chimichurri is extremely easy to make and the seasoning or ingredient ratios can be easily adjusted to suit different palates.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Method
Chimichurri 3 Steps
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Step 1
Finely chop the parsley, fresh oregano and garlic (or pulse in a food processor). Place in a small bowl.
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Step 2
Stir in the olive oil, vinegar, diced onion (or shallot), salt, pepper and red chilli. Adjust seasoning.
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Step 3
Set aside 1 cup and keep in the refrigerator until ready to serve.
Flank Steak 4 Steps
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Step 1
In a glass dish or a sealable plastic bag, coat the flank steaks with the remaining chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours.
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Step 2
Preheat the grill, setting the burner to high. Oil the grate. You can also sear in a cast iron skillet.
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Step 3
Drain the flank steaks and discard the marinade. Rub the meat with salt and pepper. Grill or sear the steaks for about 5 minutes on each side for rare or until the desired doneness. Let rest for 5 minutes.
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Step 4
Slice into strips against the grain of the meat and drizzle with the reserved sauce.
Tags:
Flank Steak with Chimichurri
Toronto Recipes
Cooking At Home
