Comment: Chimichurri sauce, a well-known Argentinean condiment, is a perfect accompaniment to grilled meats. In this recipe, it takes our flank steak from amazing to incredible. This colorful sauce can also be used as a marinade. Ingredients for Chimichurri Sauce: 4 cloves garlic, peeled and minced 1½ cups loosely packed flat-leaf parsley, chopped 1 tbsp chopped oregano leaves 1 small carrot, finely grated ½ tsp grated lemon zest 5 tbsps white wine vinegar 5 tbsps cold water, more as needed ½ tsp red pepper flakes salt and black pepper to taste granulated garlic to taste 1 cup extra-virgin olive oil
Ingredients for Flank Steak: 1 (1½-pound) flank steak, trimmed 1 tbsp extra-virgin olive oil salt and black pepper to taste granulated garlic to taste
Method: Heat grill to medium-high heat according to manufacturer’s directions. In bowl of a food processor, add minced garlic, parsley, oregano, carrot, lemon zest, white wine vinegar, cold water and red pepper flakes. Season to taste with salt, black pepper and granulated garlic. Pulse 3–4 times or until coarsely chopped. Do not purée. Scrape mixture into a medium bowl. Slowly whisk in 1 cup olive oil and set aside. Rub both sides of steak with 1 tablespoon olive oil then season to taste with salt, black pepper and granulated garlic. Place flank steak on grill and cook 5–6 minutes on each side. When steak is cooked, transfer to a cutting board and allow to rest 5–7 minutes. Thinly slice the steak across the grain and serve with chimichurri sauce.