I love a wonderful London Broil, marinated, perfectly grilled and sliced thinly. This version is based on Argentinian Steak House steaks and is served with my version of chimichurri sauce.
Chimichurri sauce originated in Argentina, and there are probably as many variations on the recipe as there are Argentinians. Many are bright green, some are brown, and there are even red versions. But the star of all of these remains parsley and garlic. Texture is also critical for a true chimichurri sauce - this is not a puree. Some people won't use a food processor to make sure they maintain the texture.
This is a fantastic sauce. Make a double batch so that you can use it on just about everything. I made a fritatta with the leftover steak, and this sauce was amazing over it.
Everyone has their own taste for this sauce. I like a realy bright, fresh green sauce, so I don't let it keep for a couple of weeks. But it does keep in the refrigerator for that long and longer, and the flavor just deepens. Remember, flavor and texture are what makes chimichurri what it is: a tangy, salty, pungent, slightly spicy and oily delight!
Argentinian Steak and Chimichurri Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes (plus marinate time
Keywords: grill entree beef parsley garlic Argentinian
- 1 1/2 cups lightly packed chopped flat leaf Italian parsley
- 6 cloves garlic, minced
- 1 jalapeno, minced
- 2 tablespoons shallot, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 cup fresh oregano leaves
- 2/3 cup vegetable oil
- 1/3 cup red wine vinegar
- 1 seranno pepper, minced
- 1 teaspoon salt
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 2 1/2 pounds flat-iron steak (London Broil also works well here)
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
- Mix all ingredients for the steak in a glass baking pan and cover with plastic wrap. Marinate steak in the refrigerator for at least 20 minutes or as long as twenty four hours.
- Place the steak directly over a hot grill, until the meat reaches the desired degree of doneness. Remove the steak from the grill, cover with aluminum foil and let rest for 10 minutes. Slice thinly against the grain.
- Spoon chimichurri sauce over steak. (this versatile sauce is brilliant on any grilled fish or chicken, or over eggs or even on a piece of toast)
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