Chimichurri. Have you ever heard of it? It’s a classical favorite Argentinian marinade for beef flank steak or really whatever you’d like; chicken, shrimp, roasted veggies, you name it.
I was first introduced to this dish while working as John Travolta’s personal chef. The manager of his California home was originally from Argentina and always kept a secret stash of the chimichurri seasonings around. He revealed his method to me and it quickly became one of my favorite marinades. Plus it’s just a fun word to say!
Here’s how to make your own:
1/2 cup extra virgin olive oil
1/3 cup sherry vinegar
1/2 cup fresh cilantro chopped
1/2 cup fresh parsley chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh basil, chopped
6 cloves of garlic, chopped
1 pinch of crushed red pepper (or more if your a fan of spice)
Fresh salt and fresh ground pepper to taste
In a bowl combine ingredients and mix using a wire whisk, then season to taste.
Marinate about 1 1/2 pounds of flank steak with enough chimichurri to cover it. I recommend placing the steak into a large ziploc bag with the marinade and refrigerate over night. Reserve the remaining chimichurri to finish the steak after it is cooked.
After the flank steak is thoroughly marinated, place on the grill directly over the heat. Cook for about 5 minutes on each side. Remove the steak allowing it to rest for about 5 more minutes. Using a carving knife, slice the meat on a bias making thin slices against the grain. Serve the meat on a large platter topping with the remaining sauce.
** Photo courtesy of latinofoodie.com