Grilled Flank Steak with Chimichurri Thursday, August 2, 2012


1 TBSP olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
1 ½ pounds steak – strip, rib eye, sirloin, or flank
1 clove garlic
1 bunch Italian flat leaf parsley
½ cup olive oil
¼ cup red wine vinegar


1. Season the steaks with salt and pepper. Preheat grill to medium. Cook steaks to desired doneness, about five minutes per side for medium-rare. Remove steaks to cutting board to rest for at least five minutes. Slice thinly and drizzle with chimichurri sauce
2. While the steaks cook, make the chimicurri sauce. In the bowl of a blender or food processor, combine the parsley, vinegar, oil and water. Season with salt and pepper, and pulse until herbs are finely chopped. Drizzle over steak.


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