FLANK STEAK WITH CHIMICHURRI SAUCE
The vibrant Chimichurri Sauce often is described as "the sauce of life" in Argentina, where barbecue bashes are common. It is used both as a marinade before grilling and as a sauce for serving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 4
Number Of Ingredients 7
Steps:
- Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable food-storage plastic bag.
- To make sauce, in tightly covered container, shake all remaining ingredients. Pour 1 cup of the sauce over beef; turn beef to coat with sauce. To marinate, cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Cover remaining sauce and set aside to serve with beef.
- Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds (one-thousand one, one-thousand two), the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
- Remove beef from marinade; set marinade aside. Grill beef uncovered 12 to 16 minutes for medium doneness, brushing with marinade and turning once. Discard any remaining marinade. Cut beef diagonally across grain into thin slices. Serve with remaining sauce.
Nutrition Facts : Calories 750, Carbohydrate 5 g, Cholesterol 90 mg, Fat 5, Fiber 0 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 2 g, TransFat 1/2 g
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JANNATUL MARIA
[email protected]I've made this recipe several times now and it's always a hit. The steak is always cooked perfectly and the chimichurri sauce is amazing. I love serving it with grilled vegetables and a side of rice.
Minabell Chidinma
[email protected]This recipe is a must-try for anyone who loves flank steak. The chimichurri sauce is the perfect complement to the tender and juicy steak. I highly recommend it!
Joseph Valencia
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The steak was cooked perfectly and the chimichurri sauce was delicious. I'll definitely be making this again.
Myanna Mazurowski
[email protected]This recipe was a hit at my dinner party! Everyone loved the tender steak and the flavorful chimichurri sauce. I will definitely be making this again.
Masud Munshi
[email protected]I followed the recipe exactly and the results were disappointing. The steak was tough and the chimichurri sauce was bland. I'm not sure what went wrong.
amna Jana
[email protected]The chimichurri sauce was a bit too oily for my taste, but the flank steak was cooked perfectly. I think I'll try making the sauce with less oil next time.
PHYLIS DARLING
[email protected]Great recipe! The flank steak was tender and juicy, and the chimichurri sauce was flavorful and tangy. I made a few minor adjustments to the recipe, such as using a different type of olive oil and adding some extra garlic. Overall, it was a delicious
Hassan Mehar
[email protected]This recipe is a keeper! The flank steak was cooked to perfection and the chimichurri sauce was amazing. I especially loved the addition of red pepper flakes, which gave the sauce a nice spicy kick. Served it with grilled asparagus and a side of rice
mansoor sharif
[email protected]I was a bit skeptical about the flank steak, as I've never cooked it before. But I'm so glad I tried this recipe! The steak was incredibly tender and flavorful, and the cooking method was spot-on. Definitely a new favorite in my kitchen.
Kazim Shina
[email protected]The chimichurri sauce was the star of the show! It was so easy to make and packed with flavor. The combination of fresh herbs, garlic, and olive oil was simply divine. I will definitely be making this sauce again and again.
Itumeleng IJB
[email protected]This flank steak with chimichurri sauce was an absolute delight! The steak was cooked to perfection, tender and juicy, and the chimichurri sauce added a vibrant and flavorful kick. I served it with roasted potatoes and grilled vegetables, and it was