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| Home -> [Argentinian, Entrees, Ethnic, Grilled, Herbs & Spices, Meats, North American, Peppers, South American] -> [Grilled flank steak with chimichurri sauce Recipe] |
Grilled flank steak with chimichurri sauce
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Argentinian, Entrees, Ethnic, Grilled, Herbs & Spices, Meats, North American, Peppers, South American |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Flank steak | | | SAUCE | | 4
| | Jalapeno peppers, remove | | | -stems and seeds, chop fine | | 1/2
| cup | Chopped onion | | 4
| | Cloves garlic, minced | | 1/4
| cup | Chopped fresh parsley | | 1
| tsp | Oregano | | 1
| tsp | Fresh ground black pepper | | 1/2
| cup | Olive oil | | 1/4
| cup | Red wine vinegar | | 2
| tbsp | Lemon juice | | 1/4
| cup | Water |
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Procedures:
| 1 | Combine all ingredients for the chimichuri sauce. | | 2 | Score each side of the steak about 1/8 to ? deep and rub in the sauce, reserving some of the sauce to serve with the meal. | | 3 | Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. | | 4 | Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. | | 5 | Grill the meat over charcoal or under a broiler until medium-rare. | | 6 | Carve the steak immediately accross the grain into strips about ? thick and serve with extra sauce. | | 7 | If the meat is allowed to sit before carving, it will toughen |
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