Chimichurri sauce is from Argentina and is used on grilled meats. My personal favorite is chimichurri flank steak. The sauce delivers full and robust flavor - it is definitely one of my favorites to make. I choose to make mine with cilantro - some recipes only call for parsley, but I like both! Last weekend, we had a beautiful 60 degree Saturday here in March, so my son and I went for a two hour stroller walk. We stopped at the local meat market and picked up this cut of meat. The butcher scored it for me to allow for max marination prior to broiling.
Once you have your flank steak, you will need the following ingredients for the chimichurri marinade:
Chimichurri Marinade Ingredients:
- 1 Bunch Parsley
- 1 Bunch Cilantro
- 1/2 Cup Olive Oil
- 1/4 Cup Lemon Juice
- 1/4 Cup White Wine Vinegar
- 5 Cloves Pressed Garlic
- 1 tbsp Dried Oregano
- 1 tsp Salt
- 1/4 tsp Cumin
Remove any thick stems from your parsley and cilantro. Put all of these ingredients together in your food processor (I used our baby bullet!) Blend until smooth. If you use thick bunches of parsley and cilantro, you may need to add more olive oil to thin out your chimichurri.
You should end up with this bright green deliciousness!! Talk half of your sauce and use it to marinade your flank steak for two hours. The other half will be used to drizzle over your cooked steak.
Next, you are going to want to broil your flank steak. Turn your broiler on, and set your oven rack about 4-5 inches from the broiler. Place some olive oil on a baking sheet (use one with an edge to catch drippings). Place your chimichurri marinated steak on the baking sheet, and broil for 7 minutes. Take the pan out of the oven, and flip the flank steak over, exposing the other side. Broil again for another 7-8 minutes. This will leave you with a perfectly cooked, medium rare flank steak. Kick it old school and take out your electric knife. Slice the flank steak and then pour your remaining savory chimichurri sauce over the steak. Now dig in!