My roommate studied abroad in Buenos Aires, Argentina when he was in college. While there, he
studied partied hard, explored the city, traveled around Argentina and Uruguay, learned how to tango, and got his fill of the local cuisine. One of his many favorite foods there included chimichurri sauce. It was a standard condiment on every table, and the Argentines put it on everything. It goes especially well with a perfectly grilled steak and a glass of hearty malbec.
I wanted to find a chimichurri sauce recipe that would be as close as possible to the authentic version that my roommate enjoyed so much while he was in South America. I came across a promising version on one of my favorite blogs, Use Real Butter. Success! My roommate said that it was as close to the real thing as anything else he’s tried since leaving the southern hemisphere. We both agreed, however, that it was a little too garlicky and spicy for us. We can usually put down some serious garlic, so maybe we were just feeling weak that night. Either way, next time I will dial it down a notch.
We served this alongside this amazing Blue Cheese Macaroni & Cheese and some simply blanched broccoli.
Grilled Flat Iron Steak with Chimichurri
1 flat iron steak, about 1 1/2-2 pounds and 1 1/2-2 inches thick
Salt and pepper
Preheat a gas or charcoal grill on high heat for ten minutes. Meanwhile, rub both sides of the steak with olive oil, and season it with salt and pepper. When the grill is hot, reduce the heat to medium-high heat. Grill the steak for five minutes on each side for medium rare doneness. Remove it to a cutting board, cover with foil, and allow it to rest for ten minutes. Slice the meat thinly against the grain and serve topped with chimichurri sauce.
Source: Use Real Butter
Yield: 1 cup
10 cloves garlic, peeled and finely minced
2 cups flat-leaf parsley, minced
2 Tablespoons dried oregano
1 Tablespoon red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
Salt & Freshly Ground Black Pepper
Combine the garlic, parsley, oregano, and red pepper flakes in a bowl. Whisk in the olive oil and the vinegar. Season with salt and black pepper to taste. Let sit for at least 2-3 hours before serving. Store in the refrigerator after using. I suspect it would freeze well like a pesto as well, though I have not tried this myself.