Flank Steak with Chimichurri Sauce
Instructions:
Chimichurri is a thick green herb sauce that is served with grilled meats in Argentina. It can be prepared ahead and refrigerated for up to two days. Bring it to room temperature before serving. 11â„2 cups loosely packed fresh parsley leaves, chopped 11â„2 cups loosely packed fresh cilantro leaves, chopped 1â„4 cup olive oil 3 tablespoons red wine vinegar 1 garlic clove, crushed with garlic press 3â„4 teaspoon salt 1â„4 teaspoon ground black pepper pinch crushed red pepper 1â„2 teaspoon chili powder 1â„2 teaspoon sugar 1â„4 teaspoon ground coriander 1â„4 teaspoon ground cumin 1 beef flank steak (11â„2 pounds)
Makes 4 main-dish servings. Prep: 15 minutes Grill: 12 minutes
- Prepare outdoor grill for direct grilling over medium heat.
- Meanwhile prepare chimichurri sauce: In small bowl, combine parsley, cilantro, oil, vinegar, garlic, 1â„4 teaspoon salt, black pepper, and crushed red pepper; set aside.
- In cup, combine chili powder, sugar, coriander, cumin, and remaining 1â„2 teaspoon salt. Use to rub on flank steak.
- Place steak on grill and cook about 6 minutes per side for medium-rare or until desired doneness.
- Transfer steak to cutting board. Holding knife in slanting position, almost parallel to cutting board, slice steak thinly across the grain. Serve with sauce.