Flank Steak with Chimichurri Sauce

During the summer months my family loves chimichurri sauce on Flank steak and pork chops.  Chimichurri sauce is easy to make and you you can add most herbs that you are growing in your garden into the sauce. My family protested one summer night because I did not make chimichurri sauce to accompany the pork chops I had just made.  The next week I made the meal again with the chimichurri sauce and everyone around the dinner table was satisfied.

Chimichurri has a rich garlic flavor mixed with virgin olive oil and fresh herbs.  Chimichurri came out of South America.


Serves: 5
2 #Flank Steak
2 teaspoons Kosher salt
1/2 teaspoon fresh black pepper
2 Tablespoon Extra Virgin Olive Oil (divided)

Rub the salt, pepper and 1 tablespoon olive oil all over both sides of the flank steak.  Place the flank steak on a hot grill or a hot iron skilled coated with 1 tablespoons of olive oil.  Cook  flank stead for 3 minutes on each side or until evenly browned on each side.  The flank steak should be cooked to 140 degrees for rare and 160 for medium.  Allow the meat to rest for 5 minutes before serving.  Then add the chimichurri sauce to the top of the steak just before serving.

Chimichurri Sauce:
2 tablespoons cilantro chopped
2 tablespoons rosemary leaves chopped
2 tablespoons sage leaves chopped
1/8 cup extra virgin olive oil
2 garlic cloves crushed
salt and fresh pepper to taste

Wash the herbs under cold water and dry with a paper towel.  Place the herbs on a cutting board and chop the leaves of the cilantro, rosemary and sage. Don't forget to remove the stems of the herbs before you start chopping the leaves (you can substitute other herbs or add to the above herbs). In a bowl, place the chopped herbs, olive oil, salt, pepper and crushed garlic and stir. Add to the top of flank steak just before serving.

Flank Steak with Chimichurri Sauce