Recipe by GiddyUpGo
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Chimichurri sauce, made from chopped herbs, venegar and other spices--is very popular in Argentina and is often used to flavor beef and other meats. The Chimichurri recipe is from Rebecca Caro at From Argentina with Love
For the steak
- 680.38 g flank steaks
- 29.58 ml olive oil
- salt and pepper
For the Chimichurri
- 59.16 ml lemon juice
- 59.14 ml red wine vinegar
- 59.14 ml red wine
- 2 garlic cloves, minced
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 59.14 ml chopped fresh oregano
- 1.23 ml red pepper flakes
- 0 extra-virgin olive oil
- 118.29 ml minced fresh flat-leaf parsley
Directions See How It's Made
- Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
- Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
- Cut the meat into thin strips and serve topped with the Chimichurri sauce.