Recipe courtesy of Aarón Sánchez
Argentinean Steak with Parsley Sauce: Carne y Chimichurri
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- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 135 mg
- Sodium
- 600 mg
- Level: Intermediate
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 43 g
- Cholesterol
- 135 mg
- Sodium
- 600 mg
Ingredients
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.
