Monday, August 2, 2010

Grilled Steak with Chimichurri

So, here's a recipe I took form . I had never even heard of chimichurri, so obviously, I've never made it before.

This recipe was not hard. I came home from work and marinated the steak for about 2 hours and it was DELICIOUS! I would use the marinade in the future even without the chimichurri. I grilled the steak because I hate using my broiler. The rice recipe that was included with this recipe was really good as well. We love spicy foods so I added a little extra jalapeno.

Again, sorry about my photos. This is from my iPhone, I promise that eventually they will get better.
Grilled Flank Steak with Chimichurri

1-1/4 lb flank steak (I used london broil)
2 tablespoons extra virgin olive oil
2 teaspoons sherry (or red wine) vinegar
1 clove garlic
crushed Kosher salt and freshly ground black pepper

For the chimichurri
1/3 cup fresh parsley chopped (I used cilantro)
1/4 cup extra virgin olive oil
2 tablespoons sherry (or red wine) vinegar
1 shallot, chopped
2 cloves garlic
chopped 1/4 teaspoon dried oregano
1/4 teaspoon salt
Dash of Tabasco sauce
Freshly ground black pepper to taste

About 2-1/2 hours before serving, marinate the steak. In a shallow dish large enough to hold the steak, whisk together the extra virgin olive oil, sherry vinegar, and garlic. Add the steak and flip several times to coat with the marinade. Cover and refrigerate for two hours.

About 1/2 hour before grilling, remove the steak from the refrigerator and season both sides lightly with salt and pepper. Preheat the grill or broiler and set the steak aside while you prepare the sauce.

Place the parsley, olive oil, sherry vinegar, shallot, garlic, oregano, salt, Tabasco and black pepper in the work bowl of a food chopper or processor. Pulse until the mixture reaches a sauce consistency. Taste and adjust the seasoning if needed. Transfer to a serving bowl and set aside.
Grill the steak for approximately 2 to 3 minutes per side (depending on thickness) for medium rare. Allow to rest for at least 5 minutes before slicing across the grain for serving. Top with the chimichurri.

Makes 4 generous servings

Jalapeño Black Beans and Rice
1 tablespoon olive oil
1 clove garlic, finely chopped
2 to 3 jalapeño peppers, chopped
4 to 5 scallions, sliced
15-ounce can of black beans, drained and rinsed
2 cups cooked long-grain white rice
Chopped fresh cilantro for garnish (optional)

Heat the olive oil in a large pan over medium heat. Add the garlic and jalapeños and sauté briefly until soft and fragrant, about 1-1/2 minutes. Add the black beans and continue cooking, stirring constantly until the beans are heated through, about 2 minutes. Add the scallions and rice and combine well. Transfer to serving plates and top with chopped cilantro if desired.

Makes 4 servings

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