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GRILLED STEAK & CHIMICHURRI SAUCE

 Serves 6

2 lbs beef steak ( Flank or Flat Iron)
Salt
Freshly ground black pepper

Season both sides of steak with salt and black pepper, rub into steak well and wait a few minutes, then brush on the Chimichurri sauce to both sides of steak.

Grill over hot charcoal for about 3 minutes on each side.
Turn steak with tongs, do not pierce meat with fork or other pointed utensil when turning, this releases juices and makes steak dry.

Let steak rest for 5 minutes or so before slicing, serve with the remaining sauce on the side.

To Make Chimichurri sauce:

2 cloves garlic

1 cup coarsely chopped parsley,  packed tight

1/2 tsp dried oregano

1 tsp chopped fresh mint

1/2 cup olive oil

5 tbls red wine vinegar

1 tbls lemon juice, plus more to taste

1 tsp salt, to taste

Turn on food processor and drop garlic thru tube and chop.

Then add parsley, fresh mint and oregano.
Pulse a few times and add vinegar, olive oil, lemon juice and salt.
Pulse a few times to a coarse puree consistency.
You can prepare this sauce a couple of hours prior to preparing meal, keep at room temperature.

Printable Version

Measurement Equivalents
Credit for measurement equivalents  to:
Alice Henneman, MS,
Registered Dietitian and Extension EducatorUniversity of Nebraska   

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1) Country ham or Country-Style ham is a dry-cured ham.
The ham is hand rubbed with salt, sugar and nitrate then packed in this mixture  and usually smoked.

2)False, they are freshwater crustaceans found in rivers and lakes on all continents except Africa

3)False, it's a Basque cheese from Spain, it is made from sheep's milk

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