Steak with Chimichurri
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Steak with chimichurri sauce
Ingredients
For steak:
- 2 pounds skirt or flat iron steak
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cup Chimichurri Sauce
For Chimichurri sauce:
- 1 small shallot, cut into wedges
- ¾ cup fresh flat-leaf parsley leaves
- 2 garlic cloves
- 1 tablespoon fresh oregano leaves
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
A few notes on making this:
- A food processor makes easy work of the chimichurri sauce.
- Make sure your steak(s) come up close to room temperature before cooking them
- Chimichurri is great on fish and chicken as well as steak.
Directions:
- Remove steak from refrigerator while you make chimichurri.
Make chimichurri sauce:
- Add the shallot, parsley, garlic, oregano, salt, and pepper to a food processor.
- Pulse until well combined, but not totally smooth.
- Transfer the mixture to a small bowl and add the oil, vinegar, and red pepper flakes.
- Stir to combine.
- Store refrigerated in an airtight container for up to 2 weeks.
Make steak
- Preheat grill or grill pan on high.
- Pat the steak dry with paper towels and season the all over with the salt and pepper.
- Place the steak on the grill or grill pan and cook without moving it, until slightly charred, 4 to 5 minutes.
- Turn the over and continue to cook 3 to 7 minutes for intended doneness: 135°F for medium rare, or 140°F for medium.
- Transfer to a cutting board and tent loosely with foil.
- Let rest 5-10 minutes before slicing against the grain.
- Serve warm with chimichurri sauce.
