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Grilled Flank Steak with Chimichurri by Vernalisa

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  • Grilled Flank Steak with Chimichurri by Vernalisa

    VernaAlisa
    Posted May 19, 2006 09:14 AM


    Grilled Flank Steak with Chimichurri

    I am adding a few different sauce recipes and how to make it at home this is my favorite grilled steak share it with friends Vernalisa

    Steak with chimichurri is one of Argentina's national dishes. Although it's difficult to find, the author likes skirt steak, a full-flavored, inexpensive strip similar to flank steak. The steak is flavored with a rub modeled on "dry" chimichurri, popular among Argentina's gaucho's.

    1 tablespoon olive oil
    2 teaspoons dried oregano
    1 teaspoon dried basil
    1 teaspoon paprika
    1 teaspoon crushed red pepper
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 garlic cloves, minced
    1 (1 1/2-pound) flank or skirt steak, trimmed
    Cooking spray
    1 1/2 cups Chimichurri

    Prepare grill.
    Combine first 8 ingredients in a small bowl; rub steak with spice mixture. Marinate in refrigerator 30 minutes.

    Place steak on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Serve with Chimichurri.

    Yield: 6 servings (serving size: 3 ounces steak and 2 tablespoons chimichurri)

    *********************************************
    Ingredients for my adapted Chimichurri. See traditional below.

    1/4 cup olive oil
    2/3 cup white wine vinegar
    3 tablespoons sherry
    3/4 cup fresh cilantro, chopped
    3 tablespoons fresh oregano, chopped
    3 tablespoon fresh lemon juice
    6 large cloves garlic, chopped
    1 flank steak, 1 1/2 - 1 3/4 lb.
    Salt & freshly ground pepper
    or you can use the more traditional list of ingredients:

    Ingredients for" traditional" Chimichurri

    1/4 cup olive oil
    2/3 cup sherry vinegar
    3/4 cup fresh parsley, chopped
    3 tablespoons fresh oregano, chopped
    3 tablespoon fresh lemon juice
    6 large cloves garlic, chopped
    1 flank steak, 1 1/2 - 1 3/4 lb.
    Salt & freshly ground pepper



    PREP WORK
    Not too much prep for this recipe. Chop the parsly, oregano and garlic. Get everything ready for the marinade and put it all together.

    HOW TO MAKE AT HOME
    You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.

    Remove about 1/3 of the mixture and reserve for adding at the end.

    Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.

    Grill the meat directly over the heat. See my grilling tips here. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.

    Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
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