Flank Steak With Chimichurri Sauce (Argentina)
photo by Satyne
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
For the steak
- 680.38 g flank steaks
- 29.58 ml olive oil
- salt and pepper
-
For the Chimichurri
- 59.16 ml lemon juice
- 59.14 ml red wine vinegar
- 59.14 ml red wine
- 2 garlic cloves, minced
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 59.14 ml chopped fresh oregano
- 1.23 ml red pepper flakes
- 0 extra-virgin olive oil
- 118.29 ml minced fresh flat-leaf parsley
directions
- Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
- Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
- Cut the meat into thin strips and serve topped with the Chimichurri sauce.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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