Argentinean Steak with Parsley Sauce: Carne y Chimichurri

Recipe Courtesy of Aaron Sanchez

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
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
  1.    Preheat a grill or broiler to high.   
  2. 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.   
  3. 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.