Flank Steak with Chimichurri Sauce

Chimichurri is oil and vinegar based marinade that is used in Argentine dishes to accompany grilled steaks and other meats. I find chimichurri to be interesting because there are hundreds of variations and interpretations of the sauce. Traditionally, it includes red wine vinegar, olive oil, salt, pepper, parsley and red pepper flakes. Aside from using different ingredients,  the real balance is developed in the ratio of vinegar to oil that is used. I prefer my sauce heavy on vinegar because I think it adds a great depth to the overall taste. I usually prepare it in advance so it allows time for the flavors to blend.  I also like to use my chimuchurri as a marinade and a dipping sauce, so I usually make extra!  It can be stored in the refrigerator up to a day in advance, but be sure to bring it to room temperature prior to using.

Flank Steak with Chimichurri Sauce

Courtesy of Cookthink.com

Serves 4

4 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

3/4 teaspoon red pepper flakes

2 cloves garlic, minced

1/2 cup finely chopped fresh parsley

1/4 cup olive oil

1 2lb flank or skirt steak

Combine the first seven ingredients and whisk until the sauce has emulsified. Take half of the marinade and add it to a Ziploc bag with the steak and marinate for 4-6 hours. Refrigerate the remaining sauce.

When ready to grill, remove the steak and the sauce from the refrigerator 30 minutes prior to grilling. Preheat the grill to med-high heat and grill the steaks (4-5 minutes per side if using flank steak or 2 minutes per side if using skirt steak). Once ready, remove the steaks and allow them to rest for 10 minutes prior to cutting. Cut them against the grain and drizzle remaining sauce over the top.