Chimichurri is a steak sauce native to Argentina and there are as many versions of this national steak sauce as there are bbq sauces in our country. A basic form of Chimichurri would simply be olive oil, oregano, red pepper flakes and salt and pepper. Chimichurri has a paste like consistency to it, and depending on ingredients used can be either red or green sauce with green being the most popular. Chimichurri also makes a great marinade for your meat, as you’ll see in the recipe below.
Chimichurri Sauce is only as good as the quality of ingredients that you use to prepare the dish. So be selective and look for crisp, dark green parsley (preferably flat leaf) with a peppery fragrance. Choose firm and unblemished garlic, don’t use the pre-chopped garlic, it tends to make the sauce a little bitter. The recipe below is a basic green sauce with few added ingredients. Give this recipe a try it really compliments the Flank Steak.
- 2/3 cup Sherry Vinegar
- 1/4 cup Olive Oil
- 3/4 cup Fresh Parsley, chopped
- 3 Tablespoons Fresh Oregano, chopped
- 6 Large Cloves Garlic, chopped
- 1/2 teaspoon Red Pepper Flakes
- Salt to taste
- Flank Steak 21/2-3 lbs.
Note: This recipes serves 4 people.
To make the marinade, select a non reactive dish large enough to hold the meat in a single layer or I often use a gallon Ziploc bag . Add all the ingredients together and 3/4 teaspoon salt and mix ingredients well. Reserve 1/2 cup of the marinade to pour over the steaks later. Add the steak and turn to coat both sides with the marinade. Cover and refrigerate for 2-6 hours, turning occasionally. Remove from refrigerator a half hour before grilling, meanwhile prepare your grill for direct grilling over high heat.
Grill the steak over the hottest part of the grill for 2-3 minutes a side for medium rare. Remove the steak and let rest for 5-7 minutes to allow the juices to settle. Slice the steak against the grain to avoid a tough cut of meat, drizzle with reserved sauce and enjoy.