| Chef: Cary Wolfson | |
| Food Mood: Meats | |
| Cuisine: Latin American | |
Servings: 4-6 |
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Ingredients |
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| 1.5 lb trimmed flank steak 1 teaspoons kosher salt 1/2 teaspoon fresh thyme, chopped 1/2 teaspoon chopped shallot 1/4 cup balsamic vinegar 1/4 cup dry red wine 1/4 cup extra virgin olive oil 1/4 teaspoon black pepper Chimichurri sauce 1/2 teaspoon kosher salt 1 large garlic clove 1 1/2 cups fresh cilantro 1 1/2 cups fresh flat-leaf parsley 1/4 cup distilled white vinegar 1/3 cup olive oil 1/4 teaspoon cayenne |
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Method |
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| Preheat broiler, gas or charcoal grill. Pat steak dry. Stir together salt, shallots, thyme, wine, vinegar, oil, and pepper in a small bowl and rub mixture onto both sides of steak. Marinate 4-24 hours. Broil steak on a broiler pan about 4 inches from heat or grill 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes. Chimichurri sauce Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce. |
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Prep time: 20-30 minutes |
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Notes |
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| Marinade time: 4 hours | |
