Grilled Flank Steak With Chimichurri Sauce
Description
Bold Argentine-style chimichurri tops grilled flank steak for a herbaceous, garlicky, and tangy main dish.
Ingredients
- 2 lb flank steak
- sauce ==========================
- 4 jalapeno peppers,remove
- -stems and,seeds, chop fine 1/2 c onion,chopped
- 4 cloves garlic,minced 1/4 c fresh parsley,chopped
- 1 t oregano
- 1 t black pepper,fresh ground 1/2 c olive oil
- 1/4 c red wine vinegar 2 t lemon juice
- 1/4 c water
Directions
- Combine all ingredients for the Chimichuri Sauce.
- Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in
- the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium-rare.
- Carve the steak immediately accross the grain into strips about 1/4" thick and serve with extra sauce. If the meat is allowed to sit
- before carving, it will toughen.
