About this Recipe
Chimichurri is a South American sauce – it most likely started with the native peoples of Argentina. But unlike most European-inspired sauces, Chimichurri is uncooked. It is meant to accompany grilled meat.The vibrant green of the sauce compliments not only the color of the grilled meat, but the freshness of the sauce is the perfect counterbalance to the richness of the meat. And did we mention that this is just dead simple to make?
- 1 ½ lbs flank steak (2 lbs if you have hearty eaters or want lunch for tomorrow)
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 tsp dried oregano or 2 tsp fresh
- One large clove of garlic
- Zest of one lime
- Juice of one lime, plus enough red wine vinegar to equal ¼ cup, if necessary
- ½ cup olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- Generous sprinkle of salt
- Generous sprinkle of pepper
Start your prep with the chimichurri. Place the parsley, cilantro, oregano, garlic, zest, juice/vinegar and olive oil in a blender. Pulse several times until chopped and combined but the herbs are not totally pulverized. Pour this into a bowl, cover & set aside.
Next, season both sides of the flank steak with salt, pepper, garlic powder and onion powder. Heat a skillet over medium high and add about a tbsp of olive oil to the pan. When the oil is heated to shimmery, place the steak in and cook for 4-6 minutes on one side and the same on the other, flipping back again as needed. Depending on the thickness of the steak and how you like it done, total time will be 10-12 minutes. Remove steak to a cutting board and let sit for 5 minutes. Cut thinly across the grain and serve with the sauce.