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).
September 20, 2012 at 12:18 pm
Reblogged this on The ObamaCrat.Com™ and commented:
You don’t post as often as you used to, but when you do post….it’s delicious. Thank you Po’ Boy Livin Rich.
September 20, 2012 at 12:26 pm
The title had my mouth watering before I even opened it up and went to the article and saw the pictures. I’m planning to replace my Forman soon, so I will have to make that. I make homemade pesto all the time. That chimichurri sauce sounds so easy.
September 20, 2012 at 12:28 pm
Thanks. I was surprised by how easy and flavorful chimichurri sauce is and how easy it was to grill the flank steak on the George Foreman. I don’t normally grill on it.
September 20, 2012 at 12:34 pm
I don’t use it if I want to preseason any meat. The seasoning usually burns before meat cooks. But this is seasoned primarily thorugh that sauce after it is cooked. So it would be the perfect use of the Foreman for me as my apartment hase a no grilling on the balcony policy.
September 21, 2012 at 1:20 pm
I love steak with a chimichurri sauce and this looks excellent!