Argentina (Part 2)

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Carne y Chimichurri

Argentinean flank steak with parsley sauce. Pictured above (top right) with bunuelos de espinaca (top left) and tzatziki sauce (bottom).

Total time: 40 minutes
Servings: 8

Ingredients

  • 1/2 cup distilled white vinegar
  • 2 medium-size jalapenos, finely chopped
  • 8 cloves garlic, minced
  • 8 bay leaves
  • 1 cup fresh Italian parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh oregano, finely chopped
  • 2/3 cup extra-virgin olive oil
  • salt and pepper
  • 1.5kg flank steak (can substitute tenderloin if flank steak not available)

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Directions

  1. Preheat a grill or broiler to high.
  2. In a food processor, combine vinegar, jalapenos, garlic, and bay leaves. Puree until smooth. Add the herbs, olive oil, salt, and pepper. Puree briefly until well-blended. Set aside.
  3. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak medium rare. Slice the steak thinly. Serve with chimichurri sauce.

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Family Ratings

  • Mama: 5/5 for chimichurri sauce, fantastic!
  • Papa: 4.7/5, great steak and great sauce!
  • Girlie: 3/5, I don’t really like steak
  • TW: 5/5, the steak and sauce combination is perfect
  • McM: 4/5, I don’t generally like steak but the chimichurri sauce is very flavorful and I think it would go well with many other dishes

Original recipe: http://www.foodnetwork.com/recipes/argentinean-steak-with-parsley-sauce-carne-y-chimichurri-recipe.html

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One thought on “Argentina (Part 2)

  1. Pingback: Argentina (Part 1) | Every Country On Your Plate

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