Argentinian Gaucho Steak with Chimichurri Sauce

By courtneyepowell

Ingredients

• Marinade:
• 1 1/2 lb flank steak
• 1/2 c flat leaf parsley
• 1/4 c fresh cilantro
• 1 small yellow onion, chopped
• 3 garlic cloves
• 1/3 c olive oil
• 1/3 c apple cider vinegar
• 1/2 t cayenne pepper
• 1/4 c water
• Side of Grilled Veggies:
• 1 red pepper, quartered and seeded
• 1 yellow pepper, quartered and seeded
• scallions, trimmed

Details

Servings 4

Preparation

Step 1

Process marinade ingredients until fairly smooth. Add salt and pepper to taste. Place marinade and steak in a ziplock bag and refrigerate for at least 1 hr or up to 8 hrs.

Prepare a med-hot fire in a grill.

Remove the meat from the marinade and pat it dry. Grill it uncovered, directly over the heat, 3-4 mins per side for medium rare. Turn steak only once (so the meat gets a better crust) using tongs. Let rest for 5 mins, then slice 1/4 in thick.

Grill peppers until they're slightly softened and the skin is blistered, 7-10 mins per side. Place trimmed scallions across the grate so they don't fall through. Grill, turning them every minute or so, watching carefully to make sure they char nicely but don't blacken too much.