Not the Daring Bakers Apple Strudel, But Close Enough: Flank Steak with Chimichurri Sauce

This is starting to become a theme.  Maybe I should start my own group called the "Not The Daring Bakers Such-and-Such, But Close Enough...", because for some reason, I never make the dish on time. And we have a MONTH to finish it.

I am a slacker.  

But I will make it and post it this weekend.

Also, Top Chef with Teanna will be posted tomorrow - the weekend threw me off a bit and the recipe is a bit involved, so I'll finish it up tonight.  It's a good one!  

Think boobs.

Instead, I present to you last night's dinner. Our friends Chelsea and Chris and their son Kip came over last night for our weekly dinners.  I knew I would be working late and that Jack probably would not feel like cooking, so I needed something quick and easy that was packed with flavor.

Chimichurri Sauce.

It is a sauce and a marinade from Argentina.  If you are not familiar with this glorious sauce, please, introduce yourself.

Chimichurri, meet my wonderful blog reader.  Wonderful blog reader, meet chimichurri.

It is a match made in heaven.

Chimichurri sauce is a mixture of herbs and garlic (and sometimes onion) with vinegar and olive oil that amps up the flavor of any dish.  

I had Jack taste it when I was making it and he looked unsure of it.  He actually thought there was too much flavor (and that is saying a lot for Jack). I had to remind him that it was a sauce for the steak and that it would compliment the meat very well.  He didn't look convinced.

Fast forward to Jack's empty plate.  He nodded and said, "You're right, this works."  He had sauce on his chin.

If you don't want a pesky steak getting in the way, just grab a loaf of bread and dip away. Or bathe in it. 

I won't judge.

Flank Steak with Chimichurri Sauce

Serves 4

1 bunch parsley

1/2 cup extra virgin olive oil

2 tablespoons oregano

1/4 cup red wine vinegar

3 cloves garlic, peeled

1/2 teaspoon red pepper flakes (optional)

1 1/2 pounds flank steak

For the Sauce

Kosher salt and freshly ground black pepper to taste

Mix parsley, oregano, red pepper flakes (if you are using) and garlic in a food processor or blender and mix until combined.  Drizzle in olive oil and red wine vinegar and process until combined.  Season to taste with salt and pepper.  If you have time, let set for at least 1 hours.

For the Steak

Season steak with salt and pepper.  Grill over medium high heat for 5 minutes on each side for medium rare.  Let rest for 5 minutes.  

Comments

[Jessica]

I adore that meal -- it's one of my favorites! Do you have a grill? I'm so incredibly jealous. I really might have to splurge on one but I have almost no room outside to grill so that little problem might hold me back.
Looks delicious, as always!

[Jescel]

Yum! Love chimichurri sauce with a good flank or skirt steak (they call churrasco). Your pic looks soo good i almost licked my screen :o)

[John]

LOL, so in going through the DB blogroll I found you and your "Not the DB apple strudel but close" post...and I am so glad I did!!! Chimichurri is one of those oh so divine tastes and everyone should give it a go...I can eat it straight off a spoon!!!! I will definitely be back to see how your strudel worked for you!

[Jen @ My Kitchen Addiction]

Sounds delicious! I need to make chimichurri more often. Great recipe... I like the quick and easy recipes (no offense to the daring bakers!).

[lisaiscooking]

I love a garlicy chimichurri, and yours looks fantastic!

[Natasha - 5 Star Foodie]

What a gorgeous steak! I've been really intrigued by the Chimichurri Sauce and definitely looking forward to trying it soon! Can't wait for the Top Chef post!

[ingrid]

LOL, I'm thinking this is my kind of sauce. Too much flavor? HOLLA! LOL! LOL!Thanks for sharing.
~ingrid

[Chelsea]

I can say from first-hand experience that this absolutely worked. Remember when Kip grabbed a hunk of bread and started dipping it in the chimichurri? It isn't "too much flavor" for a 1-year-old! Thanks again for an amazing dinner. Hope I can keep pace next week :)

[Ashley]

Ooo I haven't had a sauce like this before but it does sound amazing.

[Wendy]

I've been wanting to try chimichurri. It looks and sounds delicious.

[Kismet]

This looks fabulous. And I might add it's fun to see my sister (Yes, I'm related to Chelsea) mentioned in the blog. I've been an avid follower of spork or foon this past year, and I swear you keep getting better and better! YUM!

Keep posting the good stuff, and I'll keep gobbling it...figuratively.

[Candice]

Ohh, chimichurri is one of my all-time favorite steak marinades (my mom grew up in Argentina). Looks like you had a great dinner!

[vincent]

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[Carrie]

This looks awesome! What a great picture.

[jenn]

I'll take that flank steak. I can wait for the strudel. Looks delicious. I've been wanting to try making a chimichurri sauce for a while. I need to get crackin' on that.

[The Duo Dishes]

Good one for the grill season!

[Lynne]

Beautiful lighting on your flank steak with chimichurri sauce.

[Tracey]

I've never made chimichurri but I really need to give it a shot! It looks so pretty on this steak!

[Erica]

I love, love and love chimichurri. I know is from Argentina, but in Colombia is make in every restaurant and every home. your meat looks amazing!

[Courtney]

Love the story...this looks really good too! I am always seeking out things to top the steak. Lets face it...plain steak is just 'plain' steak!! Wonderful job!