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!

grilled Chimichurri steak

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!

posted by jessica at 09:57 AM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.