This recipe requires a little planning ahead, grills quickly, and yields fabulous results! Chimichurri is a traditional Argentinian sauce with the perfect amount of brightness, acidity, and a touch heat to complement the richness of the flank steak cut of beef. I love it with a side of Pan Seared Summer Veggies and a cold drink!
For the Steak
2 pounds skirt steak
salt and pepper
For the Marinade
1/3 cup olive oil
1/3 cup wine vinegar (I use white wine vinegar but you can use any)
1/3 cup soy sauce
1 tablespoon local honey
1 teaspoon minced garlic
1 teaspoon crushed red pepper
For the Chimichurri
4 cloves garlic, peeled
1 cup fresh flat leaf parsley
1 cup fresh cilantro
2 teaspoons fresh oregano
1 1/2 tablespoon white wine vinegar
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for some kick!)
1/3 cup olive oil
Marinate the Steak
Combine all the "For the Marinade" ingredients in a plastic zip bag. Season steak with salt and pepper on both sides and place it in the bag with the marinade. Let the steak marinate in the fridge for 4 hours.
Make the Chimichurri Sauce
Place the "For the Chimichurri" garlic in a food processor and pulse a few times to finely mince. Add the remaining "For the Chimichurri" ingredients except the olive oil and pulse a few more times. Scape down the sides as needed. Slowly add in the olive oil, pulsing between additions. Serve at room temperature.
Grill the Steak
Preheat the grill to high heat, or make your charcoal grill nice and hot! Remove the steak from the marinade and sear on the hot grill for 3 to 4 minutes per side until the steak reaches the desired doneness. Let rest for five minutes then slice into thin strips against the grain.
Drizzle your steak with chimichurri sauce, add a side of our Pan Seared Summer Veggies, and enjoy!
Erica Freiburger wears many hats! Not only is she the author of our Daniluk Farm Fresh blog and Head Trainer here at Daniluk Farm and Stables, LLC, she also: