Recipe of the Week

Recipe of the Week
Flank Steak with Chimichurri Sauce

Ingredients:
2 cups fresh oregano leaves
1 cup fresh parsley (no stems)
¼ cup red wine vinegar
4 cloves fresh garlic
2 Tbsp crushed red pepper
1½ cups canola oil, more or less for desired consistency
2 lb flank steak

Directions:
Combine oregano, parsley, vinegar, garlic, and crushed pepper in a food processor. With processor running, slowly add oil. Continue to process until oil is well combined. For a thicker chimichurri, add less oil. Use more oil if you prefer a thinner sauce. Marinate steak in ½ of Chimichurri Sauce overnight in refrigerator. Refrigerate remaining sauce. Remove steak from marinade. Grill over medium-high heat, turning occasionally until cooked to desired doneness (internal temperature should reach 135°F for medium rare – 150°F for medium). Let rest for 3 minutes. Slice across the grain. Serve with remaining Chimichurri sauce. Serves 4.

Recommended wine: In the Dark is a big red wine with hints of cherry, plum, and white pepper. It is made from three different grapes.

Recipe Categories

Appetizers 34 Articles

Breakfast 20 Articles

Desserts 53 Articles

Dinners 97 Articles

Drinks 27 Articles

Salads 18 Articles

Seasonal 20 Articles

Side Dishes 39 Articles

Snacks 19 Articles

Soups 16 Articles