Bobby Flay's Chimichurri Steak Recipe
5 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: Chimichurri
1 1/2 cup Spanish olive oil
Juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste
Instructions:
Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.
Gaucho Steak
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri
Salt and pepper
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Directions: |
Directions:1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.
2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: We (Beau & Sue) love this chimichurri recipe, and use it to dip our meat in. I have used flank steak, skirt steak, and tri-tip when making this recipe, so I think any cut of meat would work. I have also left out one or two of the suggested herbs above (based on availability), but I'd say parsley is required.
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