Flank Steak with Chimichurri
Servings 6
Chimichurri is a thick herb sauce that in Argentina is typically served with steak. Recipe from Gourmet, January 2001
Prep time:
Cook time:
Yield: Makes 4 to 6 servings
Calories per serving: 561
Ingredients:
Cook time:
Yield: Makes 4 to 6 servings
Calories per serving: 561
1 1/2 pounds trimmed Albertsons Beef Flank Steaks
1 1/2 teaspoons Morton Coarse Kosher Salt kosher
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon Schilling Black Pepper
1 large garlic clove
1 1/2 cups fresh parsley
1 1/2 cups fresh cilantro
1/4 cup distiled Regina White Wine Vinegar
1/3 cup Davinci 100% Pure Olive Oil
1/4 teaspoon Schilling Red (Cayenne) Pepper
Directions:
Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce. add your own note
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce. add your own note
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
https://www.epicurious.com/recipes/food/views/Flank-Steak-with-Chimichurri-104556
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