Chimichurri is a flavorful Argentinean sauce made with garlic and parsley. It is an excellent marinade for steaks and, because it is so easy to prepare, wonderful for a variety of applications.
This dish incorporates this fantastic and flavorful sauce in a fast and simple meal perfect for busy weekdays. Try serving with healthy whole grains and grilled vegetables.
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons beef broth or water
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh oregano
- 4 cloves garlic, minced (2 teaspoons minced)
- ½ teaspoon lemon juice
- ¼ teaspoon crushed red pepper
- Kosher salt
- 1 one-pound beef flank steak
- Freshly ground black pepper
- For chimichurri sauce, in a small bowl combine parsley, red wine, vinegar, olive oil, broth, shallot, oregano, garlic, lemon juice and crushed red pepper. Season to taste with kosher salt.
- Cover and let stand at room temperature for 1 hour (Or prepare sauce; cover and chill in the refrigerator for up to 48 hours. Let stand at room temperature before using).
- Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper.
- For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until medium doneness.
- For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
- Serve steak with chimichurri sauce.
Source: The Sonoma Diet Cookbook by Dr. Connie Guttersen, R.D., Ph.D.