Flank Steak with Chimichurri Rojo
Servings: 5
Calories: 464kcal
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
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