Ingredients and Weight:
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Red Chimichurri:
* 1 cup fresh parsley, chopped
* 1 cup fresh cilantro, chopped
* 1/2 cup red onion, chopped
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Marinate the steak: In a large bowl, combine the steak, olive oil, salt, and pepper. Toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Make the chimichurri: Combine the parsley, cilantro, red onion, red wine vinegar, olive oil, oregano, salt, and pepper in a food processor. Pulse until finely chopped but not pureed. Transfer the chimichurri to a bowl and set aside.
- Cook the steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for 5-6 minutes per side, or until cooked to your desired doneness.
- Let the steak rest: Let the steak rest for 10 minutes before slicing against the grain.
- Serve: Slice the steak and serve with the red chimichurri.
Nutritional Information:
Per serving (1/8 of the recipe)
- Calories: 450
- Fat: 25g
- Carbohydrates: 5g
- Protein: 40g
Dish Characteristics:
- Tender and flavorful steak
- Tangy and herbaceous red chimichurri
- Suitable for American taste
- Themed around Argentinian cuisine
User Comments:
- "The steak was cooked to perfection and the chimichurri was amazing!"
- "This dish was a huge hit at my dinner party."
- "I love that this recipe uses ingredients that are easily available in US supermarkets."
Special Precautions and Tips:
- Use a sharp knife to slice the steak against the grain to ensure tenderness.
- If you don't have a grill, you can cook the steak in a skillet over medium-high heat.
- You can adjust the amount of chimichurri you use to suit your taste preferences.
