I do love a good steak. It’s why I could never be a true vegetarian or vegan full time. Tonight, I decided to make a flank steak with chimichurri sauce. I have never made chimichurri sauce before, but found a recipe in one of my favorite cookbooks. Let’s face it… its name invites exploration. I adapted its flavors a bit, and was pleasantly surprised by my first time result.
To make the chimichurri sauce in my mini chop food processor, I combined:
- one bunch of parsley, leaves picked from the stems
- 2 tbsp. of chopped garlic
- 3 tbsp. olive oil
- 5 tbsp. raspberry vinegar
- the juice of one half of a lemon
- 3 shakes of italian seasoning
- 1 tsp. lemon pepper
- 1 tsp. red pepper flakes
I pulsed the combination on high, and ta-da! Perfect chimichurri sauce… perfect consistency, perfect flavor, the perfect companion for steak.
I marinated the steak all day in olive oil, red wine, chopped garlic, worchestire sauce, fresh rosemary, salt, and pepper. Then, I broiled the steak for just about 10 minutes for a medium rare taste. Spread the chimichurri sauce on top and serve!
Happy Allergy Free Eating!