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!

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
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.