This traditional Argentinian chimichurri sauce is a celebration of fresh herbs and well seasoned steak. This juicy, peppery and savory dish should be paired with a lovely fruit forward red from Argentina.
- 1 bunch Italian parsley, chopped fine
- 1 bunch cilantro, chopped fine
- 3 large cloves garlic, minced
- 3 tablespoons capers, drained and chopped fine
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- Juice of 1/2 large lemon
- 3/4 cup extra virgin olive oil
- 1 2lb flank steak
- Combine parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes, black pepper, lemon juice and olive oil in a medium bowl. Check this Chimichurri sauce for seasoning as some people like more salt or red pepper flakes.
- Place the flank steak on a small baking pan and rub 1/2 of the Chimichurri sauce on both sides of the flank steak. Cover with plastic wrap and refrigerate for at least 2 hours. The rest of the Chimichurri should be reserved in a small serving bowl to be used as an accompaniment to the grilled steak.
- Remove steak from the refrigerator 30 minutes before grilling.
- Heat grill to medium high heat. Grill steak on heated grill for approximately 5 minutes per side. Remove and allow to rest 10 minutes before slicing. Serve with Chimichurri Sauce.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.