From Cooking Light August 2008. Chimichurri is a traditional tangy herb sauce from Argentina that’s usually paired with grilled meat. Set aside half of the flank steak for Steak Panzanella another night. Note: The sauce makes 4 servings; the steak is 8 servings.
Ingredients: [‘flat leaf parsley’, ‘fresh lemon juice’, ‘crushed red pepper flakes’, ‘kosher salt’, ‘sugar’, ‘cumin’, ‘garlic clove’, ‘extra virgin olive oil’, ‘water’, ‘flank steaks’, ‘kosher salt’, ‘black pepper’, ‘garlic cloves’, ‘cooking spray’]
Quantity of Ingredients: [“”,”1/2 cup fresh flat leaf parsley, packed “,”2 tablespoons fresh lemon juice”,”1/2 teaspoon crushed red pepper flakes”,”1/4 teaspoon kosher salt”,”1/4 teaspoon sugar”,”1/4 teaspoon cumin”,”1 large garlic clove”,”2 tablespoons extra virgin olive oil”,”1 tablespoon water”,””,”2 lbs flank steaks, trimmed “,”3/4 teaspoon kosher salt”,”1/2 teaspoon black pepper, freshly ground “,”2 garlic cloves, minced “,” cooking spray”]
Number of Servings: 8
Steps: [‘For Chimichurri sauce: Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon of water through food chute; process until well blended.’, ‘For Steak: Prepare grill to medium-high heat.’, ‘Rub steak evenly with salt, pepper, and garlic. Place steak on grill rack coated with cooking spray; cover and grill 6 minutes. Turn steak over; cover and grill 4 minutes or until desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes.’, ‘Cut steak diagonally across the grain into thin slices. Serve with Chimichurri sauce.’, ‘Serving size = 3 ounces steak and 1 tablespoon sauce.’]