Chimichurri
Sauce over Flank Steak
The
spring has sprung and grilling season is in full throttle. Using tons of fresh herbs to make this bright
and fresh sauce pairs really works well for all most proteins. Serving this is
some fresh vegetables (and potatoes), pour a glass of wine, and eat out on the
deck tonight.
Ingredients:
1/4 cup fresh lemon
juice
1/2 teaspoon kosher salt
plus more
1 small onion, peeled
(or 1-2 shallots)
1/2 cup fresh flat-leaf
parsley
1 cups fresh cilantro
3-4 garlic cloves, peeled
1 teaspoon dried hot
red-pepper flakes
1/2 cup extra-virgin
olive oil
1-1.5 pound flank steak
Directions:
In food processor, combine lemon juice, salt, and onion/shallots. Pulse until onion is mostly pureed.
Add parsley, cilantro, garlic,
and red pepper flakes. Pulse about 5-10 times.
Add olive oil in and stream until the consistency you would like. (I
preferred mine with just a little chunk, so it went for about 1 minute.) Salt
to taste.
In a gallon bag, add flank
steak and half of the sauce. Rub the
sauce into the steak. Allow steak to
rest in fridge at least 3 hours.
Heat grill to high heat.
Remove meat from marinade. Pat dry. Sear
steak on each side for about 2-3 minutes per side.
Allow steak to rest in order to keep the juices. Cut steak across the grain.
Serve warm topped with
additional Chimichurri sauce.
Original
Recipe: http://www.epicurious.com/recipes/food/views/chimichurri-marinade-366391
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