pat's Recipe

Grilled Flank Steak with Chimichurri

Category: Beef

1 flank steak, about 3 lb.
2 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper, to taste


For the chimichurri:
1 1/2 cups firmly packed fresh flat-leaf
parsley leaves and tender stems
6 garlic cloves, quartered
2 Tbs. fresh oregano leaves
3/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt and freshly ground pepper, to taste
1/4 tsp. red pepper flakes
3 Tbs. white wine vinegar
Directions:
Pat the flank steak dry with paper towels and place in a large baking dish. Brush both sides with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.

To make the chimichurri, on a cutting board, finely chop the parsley, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.

Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates and top each serving with a generous spoonful of the chimichurri. Pass the remaining sauce at the table.
Serves 4.