Grilled Steak with Chimichurri Sauce
Chimichurri is an Argentinian parsley and garlic sauce, frequently served with grilled steak (generally skirt or flank). There is nothing shy about the flavors ~ an uncooked mixture of fresh parsley, garlic and shallots, but once you give it a try, you'll have no doubts as to why it's such a popular combo. Our version uses fresh cilantro for added flavor, but the all-parsley version is more traditional. For an easy side dish, try serving it with our Jalapeño Black Beans and Rice (recipe follows).
- 1-1/4 lb skirt or flank steak
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sherry (or red wine) vinegar
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- For the chimichurri sauce:
- 3/4 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry (or red wine) vinegar
- 1 medium shallot, chopped
- 1 clove garlic, chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- Dash of Tabasco sauce
- Freshly ground black pepper
At least 3 hours before serving, marinate the steak. In a shallow dish large enough to hold the steak, whisk together the extra virgin olive oil, sherry vinegar, and garlic. Add the steak and flip several times to coat with the marinade. Cover and refrigerate. About 1/2 hour before grilling, remove the steak from the refrigerator and season both sides lightly with salt and pepper. Preheat the grill or broiler and set the steak aside while you prepare the sauce.
Place the parsley, cilantro, olive oil, vinegar, shallot, garlic, oregano, salt, Tabasco and black pepper in the work bowl of a food chopper or processor. Pulse until the mixture reaches a sauce consistency. Taste and adjust the seasoning if needed. Transfer to a serving bowl and set aside.
Grill the steak for approximately 2 to 3 minutes per side (depending on thickness) for medium rare. Allow to rest for at least 5 minutes before slicing across the grain for serving. Top with the chimichurri.
Makes 4 generous servings
- Jalapeño Black Beans and Rice
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 2 to 3 jalapeño peppers, chopped
- 4 to 5 scallions, sliced
- 15-ounce can of black beans, drained and rinsed
- 2 cups cooked long-grain white rice
- Chopped fresh cilantro for garnish (optional)
Heat the olive oil in a large pan over medium heat. Add the garlic and jalapeños and sauté briefly until soft and fragrant, about 1-1/2 minutes. Add the black beans and continue cooking, stirring constantly until the beans are heated through, about 2 minutes. Add the scallions and rice and combine well. Transfer to serving plates and top with chopped cilantro if desired.
Makes 4 servings