 | Lisa's * Everyday Life Jul 19 |
- 1 1/2 cups packed fresh cilantro leaves and stems
- 1 cup packed fresh flat-leaf parsley leaves and stems
- 3 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh oregano
- 6 medium garlic cloves, chopped (2 Tbsp.)
- 5 drained anchovy fillets, chopped (about 2 tsp., optional)
- 1 medium-size red Fresno chile, stemmed, seeded, and chopped (11/2 Tbsp.)
- 1 3/4 tsp. kosher salt, divided
- 1/2 cup extra-virgin olive oil, divided
- 1 (1 1/2-lb.) flank steak (3/4 to 1 inch thick)
- Make chimichurri sauce:Place cilantro, parsley, vinegar, oregano, garlic, anchovies (if using), chile, and 1 teaspoon of the salt in a food processor; pulse until very finely chopped, 10 to 15 pulses, stopping to scrape down sides. With processor running, gradually pour 6 tablespoons of the oil through food chute; process until smooth, about 10 seconds. Spoon 1/4 cup of the chimichurri into a large ziplock plastic bag. Refrigerate remaining chimichurri in an airtight container for up to 1 day.
- Marinate steak:Add steak and remaining 2 tablespoons oil to bag with chimichurri. Seal bag, and massage to distribute marinade. Refrigerate 4 to 12 hours.
- Let steak stand at room temperature 30 minutes. Preheat grill to high (450°F to 500°F). Remove steak from bag, and discard marinade. Sprinkle evenly with remaining 3/4 teaspoon salt.
- Grill steak:Place steak on oiled grates, and grill, uncovered, turning occasionally, until an instant-read thermometer inserted into thickest portion of steak registers 125°F, 10 to 12 minutes. Transfer to a cutting board; let rest 15 minutes. Slice steak against the grain, and serve with reserved chimichurri. Suggestion: serve with Heirloom-Tomato Salad.
from Southern living magazine.... |
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