This bright fresh recipe perfect for the grill, uses early summer herbs to great advantage. A chimichurri is a garlicky, uncooked herb sauce that originated in Argentina. It’s fresher and lighter than pesto.
1. Preheat grill to medium-high (about 450°F). To prepare chimichurri, whisk together the sherry vinegar, zest, juice, and 1/4 cup of the oil in a small bowl. Stir in the parsley, cilantro, mint, shallots, and 1/4 teaspoon each of the salt and pepper.
2. To prepare steak, combine the ancho chile powder, red chile flakes, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the steak with the remaining 2 tablespoons oil; sprinkle both sides of the steak with the spice mixture.
3. Grill, uncovered, to desired degree of doneness, 2 to 3 minutes per side. Let stand 10 minutes; cut diagonally across the grain into thin slices. Serve with the chimichurri.
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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