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