Argentinean Steak with Parsley Sauce: Carne y Chimichurri
Recipe Courtesy of Aaron Sanchez
- Preparation Time15 mins
- Cooking Time10 mins
60ml distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
30g freshly chopped Italian parsley
30g freshly chopped cilantro
30g freshly chopped oregano
80ml extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak
- Preheat a grill or broiler to high.
- In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
- Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.