Wednesday, June 22, 2011

Flank Steak with Chimichurri Sauce

Chimichurri is a spicy Argentine green sauce made from fresh parsley and oregano. This version is flavored with a dash of chipotle hot sauce and thinned to the consistency of a salad dressing. Use it over just the meat, or better yet, serve over your favorite salad greens.

1 bunch of fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
½   cup olive oil
¼  cup apple cider vinegar (or white wine vinegar)
½  teaspoon chipotle hot pepper sauce, or to taste (such as Tabasco)
1 1 ½ -pound flank steak
Small container of cherry tomatoes
Mixed greens
Sea salt and pepper

If you are cooking the flank steak on an outside grill, preheat to medium-high.

In a food processor, blend the parsley, oregano, and garlic for about 10 seconds. Add the oil, vinegar and hot sauce and process until smooth. Put mixture into a small bowl.

Brush your grill with oil. Salt and pepper the meat. Grill to desired level of doneness. If you are cooking the steak inside, grill it in an ovenproof pan and transfer the pan to a 350 degree oven until cooked through. Let the meat rest for about 10 minutes, covered loosely with tin foil. Slice thinly against the grain.

Grill the tomatoes in a pan with a little olive oil until slightly charred.

To serve your dinner, place your greens on a plate and top with slices of the flank steak and a few of the cherry tomatoes. Top with drizzles of the chimichurri sauce.

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