Flank Steak With A Faux Chimichurri Sauce
This was the week I tried adding back beef. It was a huge fail, but I’m still sharing the recipe because the steak tasted delicious!
I’m calling it a faux sauce because I didn’t use any spicy peppers. A quick note about the recipe – to be completely honest, hubby and I didn’t like the sauce, but I am posting because some of you might. We weren’t fans of the raw oregano. If you don’t like raw oregano either skip this recipe or substitute something like spinach or basil for it.
1 lb flank steak
1 teaspoon paprika
¾ cup fresh parsley
¾ cup fresh oregano – you can sub spinach or basil if you prefer
1 clove of garlic
½ cup olive oil
¼ cup red wine vinegar or lemon juice
- Rub the paprika on each side of the steak.
- Grill or sear the steak for about 3-4 minutes on each side, or until the center has reached your desired color. I like my steak cooked medium.
- While the steak is cooking, put the parsley, oregano, garlic, olive oil, and red wine vinegar (or lemon juice) in a food process and process until smooth.
- Once the steak is done, let it rest for a few minutes, then top with the sauce.
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