Part of our local Saturday Supper, this grilled flank steak is simple, quick and perfect for entertaining. Chimichurri is an Argentinian sauce commonly served with steak. With parsley and peppers, it’s a spicier take on the traditional pesto. It also makes a great marinade to add even more flavor to your steak. Cut the grilled steak into thin slices and serve along or on top of a simple salad, or on rice or grains for a heartier meal.
Recipe: Chimichurri Flank Steak
1 bunch parsley, rinsed and coarsely chopped
1 or 2 jalapeno peppers, quartered (seeds included)
4 cloves garlic
1/2 c olive oil
1/4 t each of salt and pepper
1 flank steak (1 1/4 - 1 1/2 lbs.)
Process first five ingredients in food processor until finely chopped. You may need to add additional olive oil to get the right consistency, but it should be fairly thick. Rub several tablespoons over flank steak and marinate for at least an hour. (Optional, pour 1 bottle dark Mexican beer, e.g. Negra Modelo, over steak as well.) Bring steak to room temperature while preheating grill or grill pan. Sear over medium high heat for 3-4 minutes per side for medium rare, 5 for medium. Allow to stand for several minutes after removing from the grill before slicing. Serve with the remaining chimichurri sauce on the side. Serves 4-6. Enjoy!