Barbecued Flank Steak with Chimichurri Sauce is a modern American recipe for a classic dish of flank steak marinated in a blend of onion, chilli, herbs, olive oil and red wine (the chimichurri sauce) that's cooked on a barbecue and served with the reserved sauce. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Flank Steak with Chimichurri Sauce.
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Ingredients:
4 beef flank steaks (about 225g each)
For the Sauce:
4 jalapeño chillies, stems removed and finely chopped
75g onions, finely chopped
4 garlic cloves, minced
4 tbsp fresh parsley, chopped
1 tsp dried oregano, crumbled
1 tsp freshly-ground black pepper
120ml olive oil
60ml red wine vinegar
2 tbsp lemon juice
60ml water
Method:
In a bowl combine all the ingredients for the chimichurri sauce. Using a sharp knife, score each side of the steak about 5mm deep then rub in the sauce quite liberally (but reserve some of the sauce to serve as an accompaniment to the meat).
Arrange the steaks in a shallow dish, cover and set aside to marinate in the refrigerator over night. When ready to cook, pre-heat your barbecue and at the same time remove the meat from the refrigerator and allow to warm to room temperature. Cook the meat over hot coals for about 10 minutes, turning half way through (or until done to your liking).
When cooked, immediately cut the steaks across the grain into strips about 5mm thick. Serve with the remaining reserved sauce.
