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Steak with Chimichurri Sauce Recipe

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This recipe for Steak with Chimichurri Sauce, by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Frost
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. EVOO
2/3 c. sherry wine vinegar
2 Tbsp. lemon juice
1 cup chopped parsley*
4 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
3 Tbsp. minced garlic
2 Tbsp. minced shallots
3/4 tsp black pepper
2 1/2 tsp. kosher salt
1/4 tsp crushed red pepper flakes
1 3/4 - 2 lbs of skirt or flank steak

*may substitute with 1/2 cup chopped parsley + 1/2 cup chopped cilantro

Directions:
Directions:
In the bowl of a food processor, combine the EVOO, vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but not pureed. Add tsp of the black pepper, tsp of salt and crushed red pepper. Remove 1 cup of the sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temp for up to 6 hrs.

Season the steak with 1 tsp of salt (or more!) on each side, as well as tsp of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 2 to 4 hours.

Preheat a grill to medium heat.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temp for 30 min. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 min on the first side. Rotate the steak 45 degrees, and cook another 6 min. Turn the steak over and continue to cook until the steak is done, about 6-8 min for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5-7 min before slicing across the grain into 2 wide strips.

Serve with the reserved chimichurri sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr (plus marinating time)

 

 

 

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