Description
Chimichurri, a staple of Argentina, is an uncooked sauce made of finely chopped parsley, garlic, olive oil, oregano, and red wine vinegar. It is a perfect marinade and an accompaniment to any cut of beef.
Ingredients
1.75 pounds Flank steak
1 Tbsp. olive oil
Salt and pepper to taste
Sauce:
1 yellow onion, finely chopped
3 scallions, finely chopped
4 garlic cloves, finely chopped
¼ cup jalapeño peppers, diced
½ cup red wine vinegar
1 cup cilantro, finely chopped
1 cup Italian parsley, finely chopped
2 Tbsp. oregano, finely chopped
1 tsp. red pepper flakes
½ cup extra virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place flank steak in a 9×13 inch baking dish. Coat with olive oil, salt and pepper.
- In a mixing bowl, combine onion, scallions, garlic, jalapeño peppers, and red wine vinegar and 1 tsp. salt. Let sit 10 minutes.
- Stir in cilantro, parsley, oregano and red pepper flakes.
- Using a fork, whisk in olive oil.
- Reserve 1 cup chimichurri in a small bowl for sauce.
- Marinade meat with the remaining chimichurri. Cover and chill at least 2 hours or up to overnight.
- Grill meat about 8 minutes on each side or until desired doneness.
- Serve with chimichurri sauce on top, white rice, and vegetables.
Notes
Serving size: 5 – 6 ounces steak with 1 Tbsp. sauce
Calories: 416 for steak; 30 for 1 Tbsp. chimichurri
Fat: 28g for steak; 5 g for 1 Tbsp. chimichurri sauce
Carbohydrate: 2g
Protein: 37g
Equivalents: 5 – 6 oz. medium fat protein and 1 fat