Use flank steak
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.
Chimichurri is a very popular South American dish. It is similar to pesto, and it's a great way to enjoy a good steak. The Chimichurri can be used as either a marinade or as a condiment.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 4 | ||
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Calories: 2209 | ||
Calories from Fat: 2011 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.5g | 298 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 106g | ||
Polyunsanturated Fat 72.2g | ||
Cholesterol 117.7mg | 36 % | |
Sodium 4507.2mg | 155 % | |
Potassium 1005.7mg | 26 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 6.2g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2209
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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