Chimichurri is one of my favorite flavors. I have made it with different types of vinegars and gone back and forth between cilantro and parsley, but all versions come out wonderful. If you have extra sauce left-over, save-it. It goes well on chicken, fish, almost anything. I wrote down the recipe we used for our July 4th barbecue yesterday. Hope you had a fun and yummy one!
Chimichurri Flank Steak
Marinade and Sauce
- 2 cups fresh cilantro
- 1 1/2 cup extra virgin olive oil
- 1/4 cup + 2 tablespoons sherry wine vinegar
- 1/4 cup dried oregano
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- 4 large cloves garlic, chopped
- 1 tablespoon cayenne pepper sauce (I used Red Hot.)
- 2 1/2 pound flank steak
1. Put all the marinade/sauce ingredients in a blender or food processor and pulse for about 10 seconds.
2. Reserve 1 cup to use as sauce later.
3. Use the rest to marinate the flank steak (which we cut in half to fit our containers). Refrigerate for at least 5 hours.
4. Grill the flank steak for about 7 minutes on each side (with a 90 degree rotation if you want grill marks) to get medium rare. This will vary by grill.
5. Slice 1/2" slices against the grain and serve with reserved Chimichurri sauce.
Try my Asian Style Chimichurri Steak too!
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