flank steak with chimichurri

Name: Flank Steak with Chimichurri
Prep time: 15 min
Cook time: 10 min
Yield: 2
Cuisine: Latin American
Ingredients: 1/4 cup(s) red wine vinegar; 1/2 teaspoon(s) kosher salt; 2 clove(s) garlic; 1 - small shallot; 1/2 - jalepeno, seeded; 1/4 cup(s) fresh cilantro; 1/8 cup(s) fresh flat leaf parsley; 1 tablespoon(s) dried oregano; 1/2 cup(s) extra virgin olive oil; 1 1/2 pound(s) beef skirt steak

11 Pinches 1 Photo

ANNE Hasselbrack

Little River, SC

Updated on Jul 17, 2016

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

Rate

prep time 15 Min

cook time 10 Min

method Grill

yield 2 with leftovers, or 4

Ingredients

1/4 cup red wine vinegar
1/2 teaspoon kosher salt
2 cloves garlic
1 - small shallot
1/2 - jalepeno, seeded
1/4 cup fresh cilantro
1/8 cup fresh flat leaf parsley
1 tablespoon dried oregano
1/2 cup extra virgin olive oil
1 1/2 pounds beef skirt steak

How To Make flank steak with chimichurri

Step 1

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.

Step 2

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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