Prep 20 mins
Cook 15 mins
From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet.
- 3 lbs steak, London broil and rib eye work well
- 1⁄2 cup red wine vinegar, plus
- 3 tablespoons red wine vinegar
- 1⁄2 cup extra virgin olive oil, plus
- 3 tablespoons extra virgin olive oil
- 4 cups flat-leaf Italian parsley, stems removed, 1 bunch
- 4 garlic cloves, peeled
- 1 shallot, peeled and chopped
- 1 tablespoon lemon juice
- 1 teaspoon paprika, preferably smoked
- 1 teaspoon kosher salt
- fresh ground black pepper, 5 grindings from a mill
- With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
- The cuts should be shallow, no more than 1/4 inch deep.
- Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
- To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
- Heat grill or grill pan over medium-high heat until hot.
- Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
- Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
- Drizzle with the chimichurri sauce on top and serve.