Side Pannel
Grilled Flank Steak with Chimichurri Sauce
Grilled Flank Steak with Chimichurri Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Meat
Ingredients List
- 2 lb Flank steak
Directions
SAUCE
4 Jalapeno peppers, remove
-stems and seeds, chop fine
1/2 c Chopped onion
4 Cloves garlic, minced
1/4 c Chopped fresh parsley
1 ts Oregano
1 ts Fresh ground black pepper
1/2 c Olive oil
1/4 c Red wine vinegar
2 tb Lemon juice
1/4 c Water
Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce,
reserving some of the sauce to serve with the meal. Place the meat and
marinade in a ceramic or glass pan and marinate overnight in the
refrigerator. Remove the meat and extra sauce from the refigerator and
allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium-rare. Carve
the steak immediately accross the grain into strips about 1/4" thick and
serve with extra sauce. If the meat is allowed to sit before carving, it
will toughen.
4 Jalapeno peppers, remove
-stems and seeds, chop fine
1/2 c Chopped onion
4 Cloves garlic, minced
1/4 c Chopped fresh parsley
1 ts Oregano
1 ts Fresh ground black pepper
1/2 c Olive oil
1/4 c Red wine vinegar
2 tb Lemon juice
1/4 c Water
Combine all ingredients for the Chimichuri Sauce.
Score each side of the steak about 1/8 to 1/4" deep and rub in the sauce,
reserving some of the sauce to serve with the meal. Place the meat and
marinade in a ceramic or glass pan and marinate overnight in the
refrigerator. Remove the meat and extra sauce from the refigerator and
allow to sit at room temperature before grilling.
Grill the meat over charcoal or under a broiler until medium-rare. Carve
the steak immediately accross the grain into strips about 1/4" thick and
serve with extra sauce. If the meat is allowed to sit before carving, it
will toughen.
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