If you’ve never had chimichurri, you’re missing out. It’s an Argentinian condiment, similar to pesto, that contains parsley, garlic, oregano, garlic and onion.
Chimichurri pairs very well with red meat so this recipe combines one of my favorite cuts of steak, the flank. While it’s no filet, flank steak is still a nice cut that’s very versatile. I decided to turn the flank steak I had into Flank Steak with Chimichurri Sauce.
For the chimichurri:
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 4 garlic cloves
- 2 TBSP oregano leaves (fresh or dried)
- 1/2 cup olive oil
- 2 TBSP white wine vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to your preferences.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
For the Flank Steak:
- 1 to 2 lbs. flank steak
- 1 red bell pepper (julienned)
- 1/2 cup mushrooms (sliced)
- 1 TBSP olive oil
- 1 TBSP butter
- Preheat a charcoal or electric grill.
- Cook steak to desired temperature. I went with medium-rare.
- In a medium pan, saute the red pepper and mushrooms in butter and olive oil until cooked.
- Once steak and vegetables are cooked, make a bed of vegetables on a large serving platter then top with steak.
- Spread sauce over steak and serve.
This dish is great served cold or warm, it’s up to you. Feel free to add other vegetables to accompany the Flank Steak with Chimichurri Sauce.
Since I didn’t want to bother with going outside to grill, I used a George Foreman Grill and the steak still turned out perfectly (even it was missing some char).