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.
- 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
- Chop Italian Parsley, basil, oregano, garlic, and shallots. (You can choose to leave it all in chunks in just blend longer later)
- 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)
- If all items are well chopped blend for 5 seconds, if you left everything in chunks blend for 15 seconds
- Add 1/4 tsp cracked black pepper, 1/2 tsp sea salt, and 1/4 tsp crushed red pepper.
- Pour 1 tbsp of evoo in a non-stick skillet on medium heat.
- Cook each flank steak one at a time cooking each side for 4 minutes.
- Make sure to pour 1/2 tsp of olive oil before cooking the next three flank steaks.
- Serve the steaks on a plate and pour a generous helping of chimichurri sauce on top.
