Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Marinade
In a food processor, thoroughly mix all of the Chimichurri ingredients with exception of 2 teaspoons of salt and 1/2 teaspon of pepper. Season the steak with 1 teaspoon salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Refrigerate at least 4 hours.
RESERVE PART OF THE CHIMICHURRI FOR SERVING ON STEAKS
Steaks
Preheat your grill to high. Grill NY Strip steaks for 5 to 6 minutes on each side for medium rare. 145 degrees internally.
or
For Flank Steak
# Preheat a grill or oven to 350F - medium heat.
# Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
# Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
# Cook for 6 minutes on the first side.
# Rotate the steak 45 degrees and cook another 6 minutes.
# Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
# Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
# Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
Serves 4
wine suggestion
Cool climate, medium-weight red; for example, Bordeaux from France. Spicy blockbuster red; try California or Washington State Merlot.
* The Scotch Bonnet pepper is one of the hottest peppers on the market. You may substitute any pepper to suit your taste.
