Chimichurri
is a classic sauce from Argentina traditionally served with different types of grilled
meat. For the best flavor, prepare the Chimichurri sauce and marinate the flank
steaks the night before. You’ll be glad you did!
Prep time: 10 minutes + time to marinate
Cook
time: 10 minutes
Serves: 4
Chimichurri Sauce
½ c. extra virgin olive oil
1/3 c. red wine vinegar
1 c. fresh flat-leaf parsley
1/3 c. fresh cilantro
2 cloves fresh garlic, peeled
¾ t. crushed red pepper flakes
3 T. fresh lemon juice
1 t. ground cumin
Salt and pepper, to taste
Remaining Ingredients
¼ c. extra virgin olive oil
3 T. fresh lime juice
2 cloves fresh garlic, chopped
Salt and pepper, to taste
1½ lbs. flank steak, sliced into thin strips
1 T. extra virgin olive oil
Directions
Combine the
olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice,
and cumin in a food processor and blend until smooth. Season with salt and
pepper, to taste, and set aside.
In
a small glass bowl, combine the olive oil, lime juice, and chopped garlic with
a fork. Season with salt and pepper, if desired.
Place the flank steak in a large, sealable plastic bag and add the olive oil
mixture. Tightly seal the bag and turn a couple times to coat the steak in the
marinade. Place in the refrigerator for at least 1 hour to overnight.
To prepare, heat the olive oil in a large skillet over medium-high heat. Remove
the steak from the marinade and allow excess to drip off before adding to the
hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an
additional 3-4 minutes for medium-rare results. Adjust cooking times to reach
the desired level of doneness.
Remove from heat and transfer steak to a cutting surface. Let rest for 5
minutes before cutting into very thin slices against the grain. To serve,
drizzle steak with some Chimichurri sauce and pass remaining sauce for those
who prefer a little more. Enjoy!
Nutritional information (per serving)*
Calories: 524
Protein: 37g
Carbohydrates: 4g
Dietary Fiber: 1g
Fat: 39.2g (7.8g Saturated Fat)