Chimichurri sauce
- 1 cup of olive oil
- 2 limes juiced
- 5 cloves of garlic, minced
- 2 shallots, minced
- 1 tbl spoon of each of the following herbs, chopped: parsley, basil, thyme, and oregano.
- Season with salt and pepper.
Use half of the sauce as a marinade and the other half is served with the meat.
Flank Steak:
- 2 Flank steaks 1 lb each
- unseasoned meat tenderizer
Marinate the meat in the refrigerator in half of the chimichurri sauce for at least 2-3 hours. Remove from the refrigerator and allow the steak to reach room temperator, about 20 minutes before grilling. Sprinkle each side of the steak with meat tenderizer and subsequently poke holes in the steak, all over. Immediately, put the meat on the grill on Medium Heat. Cook the steak on indirect heat for 5 minutes, on direct Heat for 5-8 minutes and 5 minutes on indirect heat again. All of this with the grill top closed.
Make sure not to over cook the flank steak or it will become chewing. You want the meat at Medium Rare or Medium.
Bon Appetit!!
This chimichurri sauce was De-Lish!! I used only the ingredients that I had on hand, which was dried thyme and oregano... also had to subsitute an onion for shallots. It was still fabulous, but I can't wait to try it with the correct ingredients!! Thanks for the recipe :)
ReplyDeleteI'm glad you enjoyed it!!
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