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Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

In Argentina, the condiment chimichurri is ubiquitous–much like ketchup in the United States or soy sauce in China. It is served with nearly anything that is fried, grilled or roasted, and is a must with the mixed-meat grill known as asado and with fried empanadas. It can also be used as a marinade. The texture ranges from smooth to chunky, and the ingredients vary as well, but the constants are olive oil, vinegar or lemon juice, garlic and herbs.

Ingredients:

  • 1 flank steak, about 3 lb.
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

For the chimichurri:

  • 1 1/2 cups firmly packed fresh flat-leaf
      parsley leaves and tender stems
  • 6 garlic cloves, quartered
  • 2 Tbs. fresh oregano leaves
  • 3/4 cup extra-virgin olive oil
  • Coarse sea salt or kosher salt and freshly ground pepper, to taste
  • 1/4 tsp. red pepper flakes
  • 3 Tbs. white wine vinegar

Directions:

Pat the flank steak dry with paper towels and place in a large baking dish. Brush both sides with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.

To make the chimichurri, on a cutting board, finely chop the parsley, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.

Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates and top each serving with a generous spoonful of the chimichurri. Pass the remaining sauce at the table. Serves 4.

Adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).