Argentinean Steak with Parsley Sauce: Carne y Chimichurri

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

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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