By LIZ WEINDRUCH
DavidsonNews.net

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.

Flank steak, made by Liz Weindruch.

Grilled Flank Steak

INGREDIENTS:
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

PREPARATION:
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…

Chimichurri, made by Liz Weindruch

Chimichurri Sauce

INGREDIENTS:
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

PREPARATION:

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.