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Steak with Chimichurri

Source of Recipe


Adapted from Gourmet






List of Ingredients



• 4 cloves garlic, peeled
  
• 2 cups packed fresh parsley
  
• 1-1/2 cups olive oil
  
• 1/4 cup red wine vinegar
  
• 1 to 2 Tbsp oregano
  
• 1 to 2 tsp ground cumin
  
• 2 tsp salt
  
• 1/2 to 1 tsp dried crushed red pepper
  
• 2, 1-lb. pieces flank steak, run through the tenderizer (ask the butcher to do this)
  
• Salt and pepper to taste
  






Instructions



1. Mince garlic in a food processor. Add parsley, olive oil, vinegar, oregano, cumin, salt and crushed red pepper; process until blended. You should have about 2 cups sauce. (You'll need 1 cup for this recipe; refrigerate and reserve the other cup for another use, or set it out for dipping with chips.)
   
   
2. Place meat in a large glass baking dish. Sprinkle with salt and pepper. Brush meat on both sides with several tablespoons chimichurri. Cover steaks and refrigerate for 3 hours or overnight.
   
   
3. Bring chimichurri to room temperature. Preheat broiler or prepare a hot fire in the grill.
   
   
4. If broiling, transfer meat to a rimmed baking sheet lined with foil and broil until of desired doneness, about 3 to 4 minutes per side for medium-rare (do not overcook; flank steak can be tough when cooked well-done). If grilling, watch for flare-ups (remove meat from heat until flare subsides), and grill for about 3 minutes per side.
   
   
5. Transfer to a cutting board; let stand 5 minutes. To serve, cut each steak against the grain, at an angle, into very thin slices.
   
   Place chimichurri in small bowls for passing.
   
   Makes 4 servings.