Chimichurri is an uncooked sauce typically served alongside grilled meats. With Argentinian roots, this sauce works wonderfully alongside a simple flank steak. This recipe uses the broiler for everyday ease, but try cooking the steak on the grill over coals or wood for an even more intense flavor.
FOR THE CHIMICHURRI SAUCE
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh cilantro
¼ cup finely chopped sweet onion
2 garlic cloves, minced
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
¼ teaspoon freshly ground black pepper
¼ teaspoon red chili flakes
FOR THE STEAK
1½ pounds flank steak
1 teaspoon garlic powder
½ teaspoon dried oregano
Freshly ground black pepper
TO MAKE THE CHIMICHURRI SAUCE
In a bowl, mix the parsley, cilantro, onion, garlic, olive oil, vinegar, pepper, and chili flakes. Use immediately, or transfer to an airtight container and store refrigerated for up to three days.
TO MAKE THE STEAK
1 Preheat the broiler on high. Adjust an oven shelf to be as close to the broiler as possible.
2 Season the flank steak on both sides with the garlic powder, oregano, and pepper.
3 Place the steak on a wire rack over a baking sheet, and cook for 5 minutes on one side. Flip, and cook the other side for an additional 3 to 5 minutes, until desired doneness.
4 Remove from the oven, and tent the steak with a piece of aluminum foil. Let rest for 5 minutes. Slice crosswise against the grain, and serve with the chimichurri sauce.
Substitution tip: For different flavors, you can replace the vinegar with lemon juice, or the cilantro with basil.
Per Serving Calories: 273; Total Fat: 18g; Saturated Fat: 5g; Cholesterol: 77mg; Carbohydrates: 2g; Fiber: 0g; Protein: 24g; Phosphorus: 226mg; Potassium: 416mg; Sodium: 64mg