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Flank Steak With Chimichurri Sauce

Flank Steak With Chimichurri Sauce

Serves 4 to 6

Chimichurri is usually a green sauce, although some versions are red. Originally from Argentina and Uruguay, it’s also found in Nicaragua, Colombia, and Mexico. Chimichurri is made from chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes. Additional flavorings can also be added, including paprika, oregano, cumin, thyme, lemon, and bay leaf. The red version may also include tomato and red bell pepper. This is Chef Green’s version; we think it’s terrific and worth trying at home.

    Flank Steak:

    • 1 16-ounce Certified Piedmontese® Flank Steak
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper

    Chimichurri sauce:

    • 1 cup Italian parsley leaves, chopped
    • 1/2 cup good olive oil
    • 1/4 cup red wine vinegar
    • 1 jalapeno, seeded and chopped*
    • 5 cloves garlic, minced
    • 1 teaspoon kosher salt

    Season the Flank Steak with salt and pepper on both sides. Remove Flank Steak from refrigeration, unwrap, and bring to room temperature (about 1 to 2 hours). About 30 minutes before grilling, season with salt and pepper. Preheat grill to 400ºF. Grill steak over medium-high heat for about two minutes. Rotate steak 1/4 turn and cook 2 more minutes. Flip the steak and grill for an additional 3 to 4 minutes.

    Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling to desired doneness, be careful not to overcook. We recommend a lower final temperature, and we recommend medium doneness for the Certified Piedmontese® flank steak. A kitchen thermometer inserted into the steak should read 125°F for medium.

    Place the cooked Flank Steak on a cutting board, cover, and let rest 3 to5 minutes. Slice the Flank Steak across the grain about quarter of an inch thickness. Arrange the meat on a platter and drizzle with the chimichurri sauce. Serve with more chimichurri sauce on the side.

    Chimichurri sauce:

    Combine parsley, olive oil, red wine vinegar, jalapeno, garlic, and salt using a blender or food processor and set aside. If you do not have a blender, you can mince the ingredients by hand. (The sauce can be made up to 24 hours ahead. Store in an airtight non-reactive container in the refrigerator.)

    Pairing: Zinfandel, Sauvignon Blanc, or an IPA beer.

    * If handling the jalapeño with bare hands, wash hands thoroughly after chopping and do not touch your eyes.