Grilled Flank Steak with Chimichurri
Ingredients:
- 12 oz flank, skirt or sirloin steak
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 bunch scallions
- 3 tbsp red wine vinegar
- 2 tbsp water
- 3 gloces garlic
- 1/2 tsp salt
- 1/2 tsp dried red pepper flakes
- 1/2 coarsely ground black pepper
- 1/4 cup olive oil
- salt and pepper to taste
Preparetion:
1. to make the chimushurri sauce, mix the vinegar, water, garlic, salt, pepper flakes and black pepper. Whisk in the oil. when evrything's blended, whisk in the parsley.
2. Preheat a grill or grill pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 F. trim the roots from the scallions and add the entire bunch to grill just after you've flipped the steak. cook the scallions until they're lightly charred, about 4 to 5 minutes.
3. Drizzle the steak with the chimishurri, and serve it with grilled scallions.
Eat with A scoop of pinto beans or black beans and hot corn tortillas.(makes 2 servings)
- 12 oz flank, skirt or sirloin steak
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 bunch scallions
- 3 tbsp red wine vinegar
- 2 tbsp water
- 3 gloces garlic
- 1/2 tsp salt
- 1/2 tsp dried red pepper flakes
- 1/2 coarsely ground black pepper
- 1/4 cup olive oil
- salt and pepper to taste
Preparetion:
1. to make the chimushurri sauce, mix the vinegar, water, garlic, salt, pepper flakes and black pepper. Whisk in the oil. when evrything's blended, whisk in the parsley.
2. Preheat a grill or grill pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 F. trim the roots from the scallions and add the entire bunch to grill just after you've flipped the steak. cook the scallions until they're lightly charred, about 4 to 5 minutes.
3. Drizzle the steak with the chimishurri, and serve it with grilled scallions.
Eat with A scoop of pinto beans or black beans and hot corn tortillas.(makes 2 servings)