Steak with Chimichurri Sauce
Chimichurri, a thick herb condiment from Argentina, is the ketchup of South America. This garlicky sauce is tamed by parsley, oregano, and olive oil.
Martha Stewart Living, February 2000
- Yield Makes 1 cup
- 1/3 cup finely chopped garlic
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds flank steak, trimmed of excess fat
- Olive-oil cooking spray (optional)
- Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
- When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
- Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.
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