Some may be asking, what is chimichurri? And how do you say that?
Pronounced just how it is spelled, this silly sounding word packs some serious flavor for grilled meats. Originated in Argentina, it is a green or red sauce based typically on ground parsley, olive oil, and vinegar. Other spices, flavorings, and tomato sauces can be added. It is a bit like hummus or pesto, every home cook and chef has their own secret recipe to make it perfect.
This sauce is very forgiving, and a great way to use some of summer’s last herb bounty before Jack Frost takes the rest. Feel free to experiment with a dash of whatever green goodness you have on hand. It is a fantastic accompaniment to any grilled meats, from racks of ribs or lamb to chicken kebabs, skirt steak, or this recipe here for flank steak. Pretty much any meat you have, just grill it up, douse it in the chimichurri sauce, and watch whoever eats it eyes light up!
This recipe can be made Paleo friendly through the use of ghee or clarified butter, or coconut oil rather than regular butter. It all depends on how strictly you follow certain diets. Choose your cut of meat according to the tastes and appetites of those who will be eating the meal.
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 small green bell pepper
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 cloves garlic
Step 1: Put all ingredients in a blender or food processor, whirl until well combined. Add a little vinegar or oil if needed to get it to the thickness desired.
Flank Steak Ingredients:
- 1 large flank steak (1-2 lbs)
- 1/2 cup seasoning/rub of choice
- 2 tbsp butter
- 2 tbsp chimichurri per person
Step 1: Take a healthy handful of your rub, and slather it all over all sides of the beef. Don’t be afraid, get on in there! Rub it good, give it a nice massage. It deserves to be pampered in the last few minutes it has before being inhaled by you. I used a prepared Chicago Steak rub from McCormic, but you can try any one of millions of unique rub or marinade ideas, or invent your own!
Step 2: In a hot frying pan, melt your butter, then add the steak. Let it cook and sizzle, about 7-9 minutes. You want the rub to caramelize a bit and form a nice crisp crust. Flip it over, and cook the other side. You want it to give a little when pressed, but not too springy. You could always use the fist technique to tell. Remove it to a plate and let it rest 5-10 minutes to redistribute the juices.
Step 3: Cut it against the grain in thin slices for best results. This means if you can see the muscle fibers running lengthwise, cut it perpendicular, top to bottom, for the most tender bites.
You can now use this meat for tacos, enchiladas, over rice or polenta, or just by itself with some simple sides. I made some garlic chili broccoli rabe and baked potatoes for a simple, amazing, delicious complete meal!
Even the vegetable-allergic fiancée said that the chimichurri was soooo tasty, and really brought out the meaty, beefy grilled flavors. The vegetal flavors and aromas of the herbs combined with the acid from the vinegar & lemon is just what this humble smoky cut needs to be elevated to restaurant-quality at home. Enjoy!