CHIMICHURRI FLANK STEAKS

January 7, 2009
chimichurri flank steaks, steaks, summer, grilling, summer entertaining, flank steak

Originating in Argentina, chimichurri is one of the finest and easiest sauces to make. It is meant to be served with steaks, however restaurants all over have been using it on chicken and in salads. It is definitely a more tangy type of sauce than a traditional steak sauce. I don’t care what you put it on, I’d even eat it on it’s own…it’s that good. Chimichurri flank steaks are a great summer grilling starter and will definitely make it to your repeater list. 

Chimichurri Flank Steaks

Ingredients
4 lean flank steaks
1/2 cup evoo
1/3 cup sherry vinegar (most stores don’t have this…I found mine all the way in Orlando)
2 tbs lemon juice
1 cup chopped Italian Parsley
4 tbsp chopped basil leaves
1 tbsp chopped oregano leaves
3 tbsp minced garlic
2 tbsp minced shallots
3/4 tsp cracked black pepper
1/2 tsp sea salt
1/4 tsp crushed red pepper

Prepare
1. Chop Italian Parsley, basil, oregano, garlic, and shallots. (You can choose to leave it all in chunks in just blend longer later)
2. Combine evoo, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots in a food processor or blender. (If using a food processor do not try to cram all of this in a 3-cup one)
3. If all items are well chopped blend for 5 seconds, if you left everything in chunks blend for 15 seconds
4. Add 1/4 tsp cracked black pepper, 1/2 tsp sea salt, and 1/4 tsp crushed red pepper.
5. Pour 1 tbsp of evoo in a non-stick skillet on medium heat.
6. Cook each flank steak one at a time cooking each side for 4 minutes.
7. Make sure to pour 1/2 tsp of olive oil before cooking the next three flank steaks.
8. Serve the steaks on a plate and pour a generous helping of chimichurri sauce on top.

Chimichurri Flank Steaks
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 lean flank steaks
  2. 1/2 cup evoo
  3. 1/3 cup sherry vinegar (most stores don't have this...I found mine all the way in Orlando)
  4. 2 tbs lemon juice
  5. 1 cup chopped Italian Parsley
  6. 4 tbsp chopped basil leaves
  7. 1 tbsp chopped oregano leaves
  8. 3 tbsp minced garlic
  9. 2 tbsp minced shallots
  10. 3/4 tsp cracked black pepper
  11. 1/2 tsp sea salt
  12. 1/4 tsp crushed red pepper
Instructions
  1. Chop Italian Parsley, basil, oregano, garlic, and shallots. (You can choose to leave it all in chunks in just blend longer later)
  2. Combine evoo, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots in a food processor or blender. (If using a food processor do not try to cram all of this in a 3-cup one)
  3. If all items are well chopped blend for 5 seconds, if you left everything in chunks blend for 15 seconds
  4. Add 1/4 tsp cracked black pepper, 1/2 tsp sea salt, and 1/4 tsp crushed red pepper.
  5. Pour 1 tbsp of evoo in a non-stick skillet on medium heat.
  6. Cook each flank steak one at a time cooking each side for 4 minutes.
  7. Make sure to pour 1/2 tsp of olive oil before cooking the next three flank steaks.
  8. Serve the steaks on a plate and pour a generous helping of chimichurri sauce on top.
Florida Girl Cooks http://floridagirlcooks.com/
chimichurri flank steaks, steaks, summer, grilling, summer entertaining, flank steak

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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