Flank Steak with Chimichurri Rojo

posted in: Recipes 0

I love a good chimichurri. It's a parsley and vinegar based sauce, originated in Argentina and Uruguay, that adds a ton of flavor to any protein. For me, a grilled steak is a perfect vessel for the sauce. Today, I'm going to highlight the red version, chimichurri rojo. Here, you're adding a flame roasted red pepper to brighten the sauce. I hope you enjoy it!

Flank Steak with Chimichurri Rojo

Prep Time20 mins
Cook Time12 mins
Resting10 mins
Course: Main Course
Cuisine: Argentina
Servings: 5
Calories: 464kcal
Author: SatMorning21

Ingredients

  • 3 pound Flank steak
  • 1 Red pepper
  • 1 tablespoon Fresh oregano
  • 3 Tablespoon Olive oil
  • 2 cloves Garlic
  • 1 teaspoon Sugar
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Salt
  • 1/4 cup Red wine vinegar
  • 1/3 cup Parsley

Instructions

  • Remove the steak from the fridge 30 minutes before grilling, and turn the grill on to high heat.
  • Rub oil over the red pepper
  • Place over an open flame to char the skin. I use my gas cooktop and put the pepper right on the grates.You could also use the broiler. The cooktop usually takes me a 15 minutes.
  • Once the skin has turned black, remove to zip top bag. Let sit for 5 minutes. This should help with removing the skin.
  • Remove the charred skin and then hollow out the seeds.
  • Salt the steak.... a lot
  • Put it on the grill and cook for 9 minutes on each side, or until the doneness you're looking for.
  • Remove and let sit for 5-10 minutes.
  • For the sauce:
  • Add the red pepper and all other ingredients (oregano, olive oil, garlic, sugar, cumin, salt, red wine vinegar and parsley) to a blender and turn it on.
  • Let the blender go for 2 minutes to combine.
  • That's it! Slice the steak into strips that are about 1/2 thick and serve with the sauce.

Nutrition

Calories: 464kcal | Carbohydrates: 3g | Protein: 59g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 265mg | Potassium: 1000mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1082IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 5mg

 

Leave a Reply

Your email address will not be published. Required fields are marked *