Chimichurri sauce is a popular marinade among Argentine Gauchos (South American “cowboys,” you could call them) who grill in an open barbecue in the Pampas. I was first inspired to make this recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Joseph. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen.
- 1 ½ lbs beef flank steak
- 6 cloves garlic, finely chopped
- 1 cup grape seed oil
- ½ cup white wine vinegar
- ½ cup lemon juice
- ¼ cup parsley
- 1 teaspoon crushed red pepper
- Cut diamond pattern ⅛ inch deep into both sides of the beef.
- Place beef in a shallow glass or plastic dish.
- Shake remaining ingredients in tightly covered jar.
- Pour 1 cup of sauce over beef.
- Cover remaining sauce and set aside.
- Cover and refrigerate the beef, turning occasionally, at least 4 hours.
- Remove beef from sauce.
- Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
- Cut beef diagonally across the grain into thin slices.
- Serve with reserved sauce.
Use extra meat to make fajitas. Yum Yum!
Double this recipe if you like leftovers