Wednesday, May 27, 2009

Argentinian Flank Steak with Chimichurri

This knocked our socks off, literally.  That is a LOT of garlic.  But, oh, man, people pay big bucks for this kinda thing in a restaurant, and all we had to buy was the steak.  I bet most of the stuff for marinade and chimichurri is already in your pantry/fridge.

Here's a picture of the chimichurri, which should last a few weeks in the fridge.  (The flank steak, alas, has already been polished off.)  We both agreed that the chimichurri was the most important component of the dish.  So if something has to give, make it be in the marinade and don't skip the chimi!  Note that the consistency is a cross between salsa and pesto.  There should be enough oil to spread around a little over the meat and on the plate.  You'll need something to dip that bread into, after all.

  • 1.5 lbs flank steak, pound with a meat tenderizer like you’re pissed off (Marshall's term)
  • 1/3 c olive oil
  • 1/3 c soy sauce
  • 2 Tbls red wine vinegar
  • 2 cloves garlic
  • ½ tsp black pepper
  • ¼ c honey
Marinate for three hours

Chimchurri (make 3 hours ahead, refrigerate)
  • 1 cup fresh parsley, packed
  • 5 cloves garlic
  • ½ c olive oil (1/4 cup cheap, ¼ cup good stuff)
  • ¼ c red wine vinegar
  • ¼ tsp red pepper flakes
  • 1.5 tsp kosher salt

Pulse  parsley and garlic in food processor until small chunks form.
Whisk in rest of ingredients and set aside.

Let steak come to room temperature.  Grill on Xtreme High Heat for 4 mins one side, 2 mins on the other.  Remove and rest for 10 mins.

Slice against grain.  Serves up medium rare, and really delicious.  Don’t skimp on the chimichurri sauce, just dump a couple spoonfuls right on the sliced meat. 

Next 24 hours: Avoid all vampires.  They will perish. 

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