Flank Steak with Chimichurri

Name: Flank Steak with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 with leftovers, or 4
Cuisine: Latin American
Ingredients: 1/4 c red wine vinegar; 1/2 tsp kosher salt; 2 clove garlic; 1 small shallot; 1/2 jalepeno, seeded; 1/4 c fresh cilantro; 1/8 c fresh flat leaf parsley; 1 Tbsp dried oregano; 1/2 c extra virgin olive oil; 1 1/2 lb beef skirt steak

By ANNE Hasselbrack
@BizzyFoodie

Good for two, if you want leftovers for lunch the next day!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

2 with leftovers, or 4

Prep:

15 Min

Cook:

10 Min

Method:

Grill

Ingredients

1/4 c

red wine vinegar
1/2 tsp

kosher salt
2 clove

garlic
1

small shallot
1/2

jalepeno, seeded
1/4 c

fresh cilantro
1/8 c

fresh flat leaf parsley
1 Tbsp

dried oregano
1/2 c

extra virgin olive oil
1 1/2 lb

beef skirt steak
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How to Make Flank Steak with Chimichurri

Step-by-Step

In small food processor, combine vinegar, garlic, shallot and jalapeno. Pulse until well combined. Let sit for 10 minutes. Then add cilantro, parsley and oregano. Pulse till combined. Stream in olive oil as machine is running. Refrigerate covered until ready to use.
Season room-temp meat with salt, pepper, and any other spice mix you may like. Grill on stove pan or outdoors till done for your liking. Rest 10 minutes under foil. Slice thinly against the grain, and to serve, spoon chimichurri over meat.

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