Flank Steak With Chimichurri Sauce |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Nicely seasoned steak with an authentic Argentinian condiment to complement the steak, very easy to prepare too! Published in the L.A. Times Food section, from Bristol Farms, an upscale gourmet market. Ingredients:
1 1/2 lbs trimmed flank steaks |
1 1/2 teaspoons kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon black pepper |
1 cup chopped fresh italian parsley |
1/4 cup chopped fresh cilantro |
1/2 cup extra virgin olive oil |
1/3 cup red wine vinegar |
2 peeled garlic cloves (i like to use elephant garlic if possible) |
3/4 teaspoon dry crushed red pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon sea salt |
lemon juice (wasn't in recipe but i thought it was needed!) |
1 small chopped shallot (also not in recipe but tastes good!) |
Directions:
1. FOR THE SAUCE: Puree all the Chimichurri ingredients in a food processor until well blended. Can add or subtract any ingredients to your taste. Cover and, very important, LET STAND, at room temperature. The chimichurri can be made 2 hours in advance if necessary.
2. FOR THE STEAK: Pat steak dry.
3. Stir together all ingredients in small bowl and rub mixture onto both sides of steak.
4. Broil steak in broiler 4 inches from heat for 6minutes per side for medium-rare, or bbq.
5. Transfer to a cutting board and let stand for 5 minutes before slicing thinly at a 45 degree angle.
6. Serve slices topped with Chimichurri sauce. Enjoy!
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