By LIZ WEINDRUCH
Similar to a pesto, chimichurri is an herb-based sauce that goes well with just about anything. In Argentina, it’s used as both a sauce and a marinade, but I prefer to use it as a sauce. The bright, green flavors of the herbs compliment almost anything – steak, fish, chicken, eggs, etc. RECIPE BELOW.
One of my favorite entertaining recipes is flank steak chimichurri, both for its simplicity, its flavor and its nice presentation. Add some roasted potatoes and a salad, and it’s a complete meal.
Grilled Flank Steak
2 lbs flank steak, at room temperature
salt and fresh black pepper, to taste
1-2 tablespoons canola oil, or any other oil with a high smoke point
Preheat grill or grillpan to high. Make sure the grill or pan is VERY VERY hot.
Salt and pepper the steak.
Grill on one side for 3 minutes and the other for 2 minutes for deliciously medium rare steak. For medium to medium-well steak, grill on the second side for 1 additional minute.
Remove the steak to a carving board, and tent with foil to let it rest for about 10 minutes.
Slice in thin strips across the grain
It’s great on its own, but better with…
1/2 cup parsley leaves, packed
1/2 cup cilantro leaves, packed
2-3 tbsp oregano leaves
3 garlic cloves
1/2 red onion,
2 tbsp olive oil
1/4 cup red wine or white wine vinegar
salt and pepper, to taste
pinch of crushed red pepper flakes
A food processor makes this sauce a cinch, but if you don’t have one (or prefer a more rustic looking sauce), a good knife will do the job.
If using a food processor, simply throw in all the ingredients, and give it a whir. If not, finely chop all of the ingredients, and mix in a bowl. This sauce is best if it has at least an hour to sit (either in the fridge or on the counter) so that the flavors can develop.