Chimi what? Yep, chimichurri all the way baby! Hands down the most requested and served meal around these parts. A juicy grilled flank steak get’s a kick of tangy Chimichurri sauce. Whoa. I’ll shimmy, I mean chimi, to that.

Chimichurri is a Latin American, “green” sauce, marinade or condiment. This herbal sauce originated in Argentina, but is popular throughout South America and Spain. The name “chimichurri” comes from two similar stories surrounding the green sauce and it’s unique name. According to Wikipedia, “All the stories share an English speaking colonist and the corruption of names or words by the local population.” Dare. Let’s play speed word. Rules: Say Chimichurri, 10X, as fast as you can. Whoa.
What a tongue twister!

This bright, tangy, and zesty sauce features lemon, limes, garlic, red pepper flakes, and lot’s of fresh parsley and cilantro. Chimichurri is a simple sauce; prepared like pesto in the blender or food processor. Super duper easy. It is loaded with garlic and herbs which is not only super tasty, but packed with vitamins and minerals plus Vitamin C thanks to my good friend parsley. I make this sauce like crazy and am dreaming of the day that some makes it into the freezer; even double batches are G-O-N-E. The only problem I have is that there never seems to be enough chimichurri. Chimi what? Churri my friend.

Chimichurri is simply THE BEST when paired with Grilled Flank Steak. It is the perfect condiment/marinade for meat, fish, vegetables and rice. Throw the marinaded Steak on the Q, or on your stove grille; left over steak is saved for “chimi style” tacos, or burritos. Double dare. Serve at summer parties, potlucks and BBQ’s if you want to be the most well loved dame in town.

Summer and Grilled Flank Steak w/Chimichurri Sauce. Ahh.

Ingredients: 3-4 cloves Garlic, ½ – 1 teaspoon salt, ½ teaspoon red pepper flakes, some fresh ground black pepper,

2 cups fresh Cilantro, 3 cups fresh Parsley, (leave 1 -1 ½ inch stems on the Parsley and Cilantro)

2-3 Tablespoons Red Wine Vinegar, 2-3 Tablespoons Olive Oil, plus the juices from ½ lemon and ½ of a lime.

Grab some red wine out for the marinade. You’ll need just a tablespoon. Hmm, while it’s out I may as well pour a glass….

Let’s get the the Flank Steak (1 lb), nice and tender.

Begin by preparing the steak. Using a sharp knife, score the flank steak diagonally,

making a diamond pattern about 1/8 inches deep across the surface;

turn the steak over and repeat. Set the steak aside.

Let’s get our Chimmi on!

In a food processor or blender, pulse the garlic until it is minced.

Add the fresh parsley, and

cilantro. I leave 1 -1 ½ inch stems on both the parsley and the cilantro. Why?
Why not add more flavor and get the vitamins and minerals that reside in the stems.
Got it?

Good.

Add 2 tablespoons of both red wine vinegar and olive oil,

plus the juices from half of a lemon and lime, and

salt and fresh ground pepper to taste.

Process in food processor or blender, until the mixture is coarsely combined, and the mixture resembles pesto.

Add the remaining vinegar, oil and red pepper flakes, pulsing just until combined.

Pour into a small serving bowl; reserve 3 Tablespoons of the Chimichurri sauce for the marinade.

Ready? Set? better grab that bottle of wine. Uh Oh. I only see about a Tablespoon left in my glass, ugh. Wait a second. I guess I’ll have to open another bottle, what a crying shame.
Grin.
Marinade on that.

Gather the prepared steak, reserved sauce and bottle of wine.

Using a small spoon, spread 1 ½ Tablespoons Chimichurri Sauce over one side of the meat,

pressing the sauce into the meat with the back of the spoon; repeat on other side.

Carefully place the steak in large plastic zip lock bag and

add 1 Tablespoon red wine, a sprinkle of garlic powder and the ground black pepper. Seal the ziplock bag and massage the marinade into the meat. Place in the refrigerator to marinate 2- 24 hours.

Allow the meat to come to room temperature before cooking (this allows for more even cooking.)

Let’s get grilling! Grab your grille pan, or fire up your grill.

For a perfectly grilled flank steak:

Spray vegetable oil on a grille pan and heat on high.

Place the steak on the hot grille; turn down the heat just a bit, to medium/high.

Cook for 5 minutes;

turn over

and cook for another 5 minutes for a perfect medium (10 minutes total cook time) or cook to desired doneness.
Note: Flank steak is best served on the medium to medium rare side. The cooking time is always based on the size of the cut.

Remove from the grille,

and cover with foil. Let it rest for 5 minutes to finish cooking and lock in the juices.

Thinly slice the steak across the grain.

I am not an expert meat carver, as you can see by my NOT so thin slices.

It’s funny how Blue the expert meat carver was nowhere in site when I was cutting these slices.

It’s also funny how fast people show up at the table when you serve,

THIS.

Can you blame ‘em?

Grilled Flank Steak w/ Chimichurri Sauce speaks mouthfuls.

 Printable Recipe

Chimichurri Sauce

3-4 cloves Garlic, whole
2 cups fresh Cilantro
3 cups fresh Parsley
Leave 1 -1 ½ inch stems on the Parsley and Cilantro
½ Lemon, juiced
½ Lime, juiced
2-3 Tablespoons Red Wine Vinegar
2-3 Tablespoons Olive Oil
½ – 1 teaspoon salt, to taste
Fresh ground black pepper, to taste
½ teaspoon red pepper flakes, or to taste

Pulse the garlic in a food processor or blender, until minced. Add the fresh parsley, cilantro, 2 tablespoons of both red wine vinegar and olive oil, the lemon and lime juice, plus the salt and pepper to taste. Process in food processor or blender, until the mixture is coarsely combined, and the mixture resembles pesto. Add the remaining vinegar, oil and red pepper flakes, pulsing just until combined. Cover and refrigerate until ready to serve; serve at room temperature. A delicious condiment, sauce and marinade for meat, chicken, fish, vegetables and rice. Yields about 1 cup. Recipe can be easily doubled; freezer compatible.

Grilled Flank Steak

1 lb Flank Steak

Marinade:
3 Tablespoons Chimichurri Sauce
1 Tablespoon Red Wine
Fresh coarsely ground black pepper, to taste
Sprinkle of garlic powder

Using a sharp knife, score the flank steak diagonally, making a diamond pattern about 1/8 inches deep across the surface; turn the steak over and repeat. Using a small spoon, spread 1 ½ Tablespoons Chimichurri Sauce over one side of the meat, pressing the sauce into the meat with the back of the spoon; repeat on other side. Carefully place the steak in large plastic zip lock bag and add 1 Tablespoon red wine, a sprinkle of garlic powder and the ground black pepper. Seal the ziplock bag and massage the marinade into the meat. Place in the refrigerator to marinade 2- 24 hours. Allow the meat to come to room temperature before cooking (this allows for more even cooking.)
For a perfectly grilled flank steak:
Spray vegetable oil on a grille pan and heat on high.
Place the steak on the hot grille; turn down the heat just a bit, to medium/high. Cook for 5 minutes; turn over and cook for another 5 minutes for a perfect medium (10 minutes total cook time) or to desired doneness. Note: Flank steak is best served on the medium to medium rare side. The cooking time is always based on the size of the cut.
Remove from the grille, and cover with foil. Cover the steak and let it rest for 5 minutes to finish cooking and lock in the juices. Thinly slice the steak across the grain.
Serve with Chimichurri Sauce and a smile. YUM!