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Argentinian Flank Steak with Chimichurri



I love chimichurri and could probably be persuaded to eat it on just about anything. I like to say that I would eat dog poop if you used enough chimichurri but that is kind of gross so I probably shouldn't write that here.



Oh and please don't scold me because my chimichurri isn't "authentic" because it is delicious. I have had "authentic" chimichurri that has been made a bazillion different ways and each one was presented to me as "the" correct recipe. I have been told that it can never have cilantro, it must have thyme, it must have oregano, it can't have oregano, it must have lemon and it can't have lemon and definitely can't have cilantro. This is the way I make it and I am always open to trying variations til the cows come home so please share your own recipes with me to try, just don't scold me, okay? Deal?

Deal.

It was going to be hot and sunny and so a bbq was in order. I was thinking of doing thai grilled chicken until thoughts of chimichurri started dancing in my head. We (that should read "Shack" because he does the majority of the meat grilling around here) usually do a pretty simple flank steak but while poking around the net I saw this recipe for Argentinian style beef and thought it would be great with flank steak. I didn't use their recipe for chimichurri and used stalks of fresh thyme but otherwise saw no need to deviate from the marinade.

As always, I had this marinating away all day and then Shack came home right before I was about to light up the bbq and wanted to go out for dinner so it actually sat in the fridge until the next day. The meat was completely infused with the marinade and really, really tasty. The chimichurri was as delicious as always and my plate consisted of two slices of meat and a huge pool of sauce - I like a little meat with my condiments.



Argentinian Style Flank Steak with Chimichurri
adapted from Epicurious

1/2 cup white vinegar
1/2 cup canola oil
3/4 cup minced red onion
1 big handful cilantro, chopped
3 cloves garlic, sliced
3 or 4 bunches fresh thyme
2 tsp cumin
good pinch kosher salt and a few grinds of black pepper
1.5 lbs flank steak

Mix all of the ingredients for the marinade and add in the flank steak, making sure that all of the beef is totally slathered with the marinade. Put that in the fridge for at least 5 hours and even overnight or all day.


Chimichurri
1 big handful parsley, chopped
1 big handful cilantro, chopped
2 tbls fresh oregano
3 large cloves garlic, chopped
1/2 cup extra virgin olive oil
pinch kosher salt
few grinds fresh black pepper
pinch chili flakes to taste
1 1/2 tsp cumin
4 tbls red wine vinegar

put all of the ingredients in a food processor and pulse until its all nicely minced but not a total puree. Taste and adjust the seasoning to taste - I like it quite vinegary so although I have written that I used 4 tbls, I actually added a slurp more after it sat for a bit. Let this stuff sit in the fridge for at least a couple of hours but the day before is the best.





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