Chimi-chimi what?

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!