Photo: Argentinean Steak with Parsley Sauce: Carne y Chimichurri Recipe
Ingredients
- 1/4 cup distilled white vinegar
- 2 jalapenos, roughly chopped
- 4 cloves garlic
- 4 bay leaves
- 1/2 cup freshly chopped Italian parsley
- 1/2 cup freshly chopped cilantro
- 1/2 cup freshly chopped oregano
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 1 (1 1/2 to 2-pound) flank steak
Directions
Preheat a grill or broiler to high.
In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.
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By Gmaselli
san clemente, ca
on December 31, 2011
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So many different ways to make chimichurri and this one rocks. Great job Aaron and thank you very much. To kick the spice use serrano's.
By kylie_maddison_...
bluefield, 86
on April 13, 2010
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the steaks were great! the chimichurri was awesome!
By marchvs_12760217
Dallas, 83
on March 24, 2010
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Awesome recipe! I am from Mexico City, where we have plenty of Argentinian Steak Houses... I've known "chimichurri" since I was like 4 years old, and this is it!
Thanks!
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