Chimichurri Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds beef flank steak, cut into two pieces if necessary
½ teaspoon black pepper
½ cup chimichurri sauce
Chimchurri sauce:
2 cups firmly packed fresh parsley leaves, finely chopped
8 garlic cloves
2/3 c. olive oil
2 Tablespoons balsamic vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
Combine chimichurri ingredients in a small bowl. Store in refrigerator up to one week.
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Directions: |
Directions:Combine chimichurri ingredients in a small bowl. Store in refrigerator up to one week.
1. Rinse steak and pat dry with paper towel. Sprinkle with black pepper.
2. Heat large, dry skillet on med/high. Spoon enough chimichurri sauce onto bottom of skillet to accommodate size of steak. Lay steak over the sauce and cook for 8 minutes before flipping to other side. Note: when you flip make sure you get under the chimichurri crust so that it remains intact with the steak.
3. Cook an additional 5-6 minutes until the inside is pale pink (medium).
4. Remove from pan (leave dripping in pan) and transfer to serving platter. Tent with foil until ready to serve.
Served with zucchini and pinto beans |
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Number Of
Servings: |
Number Of
Servings:4 |
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