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
- 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.
Very nice, the sauce wasn't quite for me, but my partner loved it, so definateley just down to personal taste. Made for My Food Odyssey and paired with Potatoes With Basil (Argentina)