Flank Steak With Chimichurri sauce
Flank Steak with Chimichurri Sauce
The Argentine gauchos grill meats marinated in a chimichurri sauce.
1 (1 1/2 pound) beef flank steak
4 cloves garlic, minced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1/4 cup minced parsley
1 teaspoon crushed red pepper
Cut diamond pattern 1/8 inch deep into both sides of beef.
Place beef in non-reactive dish.
Shake remaining ingredients in tightly covered jar.
Pour 1 cup of the sauce over beef.
Cover remaining sauce.
Cover and refrigerate beef, turning occasionally, at least 4 hours.
Remove beef from sauce.
Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
Cut beef diagonally across the grain into thin slices.
Serve with reserved sauce.
Yields 4 to 5 servings.
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