Monday, October 21, 2013
Flank Steak with Chimichurri Sauce
Recipe from: Argentina
1 1/2 lb trimmed flank steak
2-3 tsp salt to taste, plus additional 1/2 tsp for sauce
1/4 - 1/2 tsp ground black pepper to taste
1/4 tsp ground cumin
2 Tbsp oregano
2 garlic cloves
1 1/2 cup fresh parsley
1/4 c red wine vinegar (or distilled will work)
1/4 cup olive oil
1 lemon, juiced
1/4 tsp cayenne
1. Preheat broiler.
2. In food processor, finely chop oregano, garlic, parsley, vinegar, oil, lemon, cayenne, and addition 1/2 tsp salt. Pulse until herbs are finely chopped, but not pureed. (Some would recommending marinating the steak in a portion of this sauce. I did not do it this time, but I am sure it would be delicious)
3. Pat steak dry. Stir together salt, cumin, and pepper in a small bowl. Rub mixture on both sides of steak or season to taste.
4. Broil steak on broiler pan about 4 inches from heat 6 min per side for med rare. Transfer to a cutting board and let stand for 5 minutes.
5. After standing, thinly slice steak, holding knife at a 45 deg angle. Serve with sauce.