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Steak with Chimichurri Sauce

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 http://www.marthastewart.com/351333/steak-chimichurri-sauce
3.5
Rated
70100(4)4
  • Yield Makes 1 cup
    Serves 6

Ingredients

    • 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)

Directions

  1. 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.
  2. 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.
  3. Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

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