Isolated Flank Steak w/ Chimichurri sauce

Chimichurri flank steak is one of my favorite grilled steaks. Flank is a very lean piece of meat, but it packs a lot of flavor. It's simulator to the skirt cut because they both have beef grain that runs along the length of the beef. So let me show you how I cook up this lean meat.

First thing you need to do is make some chimichurri.

Ingredients:

1 cup chopped parsley

4 tbls of oregano

8 cloves of garlic (add more or less is up to you)

1 tbls of crushed red peppers

Half a cup of red wine vinegar (you can use white also)

1 cup olive oil

Salt & Pepper

If you were wondering yes, chimichurri is an Argentinian condiment. The flavor I found in it, made a great marinade. Now chimichurri is made two different ways. 1st is finely chopping everything up and mixing it with the olive oil and vinegar. The 2nd is to put it all in a food processor or, any kind of blender and puree the sauce. (you can use fresh or dry herbs)

Next just marinade the steak with this for thirty minutes to 3 hours. You don't need any more time then that for the vinegar to break down the tissue, tenderizing the beef.

I know what you're thinking. Dude what the fuck is this? But, wait tell it cooks on the grill. The heat will incase the sauce around the steak, giving it so much flavor. You may or may not have to make a bunch of chimichurri, depends on the size of the steak.

So the cooking step, is to cook it like any other steak.

Just keep flipping it and cook it tell it's medium. Don't cook it any more then that. You will make the steak tough to eat.

You can get some nice chard marks on it too.

Let it rest for 5 minutes before you slice into it. When you do slice into it, cut it against the grain. This will give you a tender cut of beef.

Next time when you are grilling just think about doing this recipe. Trust me you wont be disappointed.

Remember, be excellent to each other. Unless you run into a karen. You can't be excellent to a mean spirited bitch.