Chimichurri is a thick and flavorful herb sauce. Fresh basil and marjoram stand in for traditional parsley in this version of the Argentine favorite.
1 tablespoon olive oil
1/2 cup finely chopped shallots (about 3 ounces)
8 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
1/4 teaspoon crushed red pepper
1 cup chopped arugula
1/4 cup finely chopped fresh basil
1 teaspoon dried marjoram
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Spanish smoked paprika
1 (1-pound) flank steak, trimmed
How to Make It
Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 3 minutes or until tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.