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Bobby Flay's Chimichurri Steak Recipe

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This recipe for Bobby Flay's Chimichurri Steak, by , is from The Mayfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sue Mayfield

Category:
Category:

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

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.

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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