Steak With Chimichurri Sauce

Photo: psfreeman

Chimichurri, a piquant condiment made with parsley, garlic, and vinegar, perks up a simple grilled steak. Letting meat rest before slicing allows the juices to redistribute. Slice across the grain to break up chewy fibers and make the meat more tender. Recipe by Kate Merker and Sara Quessenberry: July, 2010 from the Real Simple website:

Yield: 4 servings
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  • 1/3 cup(s) olive oil
  • 1/2 cup(s) chopped parsley
  • 1 tablespoon(s) red wine vinegar
  • 1 clove(s) garlic, chopped
  • 1/4 teaspoon(s) crushed red pepper
  • Kosher salt and black pepper
  • 1 1/2 pound(s) flank steak
  • 4 ear(s) fresh corn


  1. 1. Heat grill to medium-high. In a small bowl, combine the oil, parsley, vinegar, garlic, red pepper, and ¼ teaspoon salt; set aside.
  2. 2. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
  3. 3. Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.
  4. 4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Serve with the steak and sauce.

June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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