Chimichurri is an uncooked green sauce used both in cooking and as a table condiment. It originated in the countryside of Argentina and Uruguay, and comes in a green and a red version. This versions key ingredients are simple - parsley, cilantro, olive oil, garlic, and vinegar. Also great for adding to roasted potatoes, scrambled eggs and or for other meats like poultry, other cuts of beef, pork or fish. #beef #poultry #seafood #sides
Ingredients:
3 pounds flank steak (or other cut of steak)
For Rub:
1 teaspoon Himalayan salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon cracked black pepper
¼ teaspoon cayenne pepper
For Chimichurri:
1 cup firmly packed fresh cilantro
1 cup firmly packed fresh Italian flat leaf parsley
2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried oregano)
¼ cup white wine vinegar
3 cloves of garlic cut up
½ teaspoon Himalayan salt
½ teaspoon ground cumin
½ teaspoon crushed red pepper
½ cup olive oil
Directions:
For rub, in a small bowl combine the 1 teaspoon salt, garlic powder, cumin, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for one hour.
For chimichurri, in a food processor, using the “S” blade, or blender; combine cilantro, parsley, oregano, vinegar, garlic, and ½ teaspoon salt, ½ teaspoon cumin, and the crushed red pepper. With processor or blender running slowly, add oil through opening in lid, in a thin steady stream until mixture is smooth. Set aside.
For a gas grill, preheat grill. Reduce to medium. Place steak on grill rack over medium heat turning once halfway through grilling. (About 7-9 minutes for medium rare or 10-12 minutes for medium; including the time to turn it over halfway through).
Let steak stand for 10 minutes before serving. Serve with chimichurri sauce.