Sunday, June 7, 2009

Flank Steak Marinated with Chimichurri

No, not chim chimeny chim chim cher-ee, I don't care how lucky a chimney sweep might be.

No! Not chimichangas, the fried Mexican burrito, although those are awesome too!

I'm talking about the Argentinian meat marinade/sauce. I've never had it. I've never made it. But have seen it on several blogs in the past few weeks and have been wanting to try it. I found this version through KimDeC's blog and the short story is that it ROCKS!

Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Instructions
Chop the parsley, garlic and oregano in a food processor.

Mix vinegar, salt, pepper, and pepper flakes, then whisk in the olive oil.

Whisk the two mixtures together.

I scored a flank steak by drawing a knife lightly through in one direction at a 45 degree angle and then reversed it.
I marinaded the steak for about 4 hours in a ziploc bag. In the mean time, I made up some veggie kabobs.
I grilled the kabobs over indirect heat at about 400 on the Brinkmann grill while I seared the steak on the Big Green Egg for 3 min-flip-3 min - flip, 2 - min, remove to rest for 10 minutes.
I thinly sliced (across the grain) that bad boy up and it disappeared!
I love chimichurri and will DEFINITELY be making this again.

10 comments:

  1. Looks great. I too love chimichurri and will be trying this out soon.

    ReplyDelete
  2. I still haven't made chimichurri sauce but have a recipe I want to try using parsley and cilantro (my favorite herb). Yours looks and sounds fantastic too!

    ReplyDelete
  3. Ohhhhhh you MADE yours! Show off!!

    I have an abundance of parsley and I'm so tempted to make this, but I can't bc I have an entire JAR full to use first!

    ReplyDelete
  4. And thanks for the linky-link :D

    ReplyDelete
  5. Chimichurri is indeed addicting. But there are so many versions out there, it's hard to know what to add to it and what to leave out. But one thing is for certain never ever leave out the flank steak! GREG

    ReplyDelete
  6. What a wonderful marinade. I have my napkin tied around my neck, waiting for an invite! LOL! Wonderful meal Chris.

    ReplyDelete
  7. "Always on my miiiiind" ~ George Jones :)

    ReplyDelete
  8. Are your knives Henkels or Wusthof?

    ReplyDelete
  9. Great looking cook! I'm gonna have to give that a try, and soon...

    ReplyDelete