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
- 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
- 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.