Flank Steak with Chimichurri

One day last week I decided I really, really wanted steak with chimichurri. This is not something I eat often or usually crave but it just hit me that I wanted some. When I lived in South Florida, there was a great Argentinian restaurant in Hollywood Circle that had great chimichurri. I did some online searching and decided on this recipe from Michael Chiarello. I just made the chimichurri sauce listed, and left out the bay leaves because I couldn't find any fresh at the grocery. The smoked paprika gave it a funky orange color, but this was so good. Chad said his favorite moment of the day was the moment the chimichurri first hit his tongue!

Flank Steak with Chimichurri
from Michael Chiarello



1 bunch fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

We put the chimichurri on grilled flank steak. I simply rubbed the steak with olive oil, salt and pepper and grilled until medium. Let rest for 5 minutes and slice thin across the grain.