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)

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.

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