FOUR SEASONS BREEZE | OCTOBER 2020 21
INGREDIENTS - MARINADE
2/3 Cup olive oil
1/2 Cup fresh orange juice
1/3 Cup fresh lemon or lime juice
1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1/4 Cup red wine or apple cider vinegar
5 cloves garlic, thinly sliced or minced
2 teaspoons dried oregano
1 ½ pound flank steak
Salt and pepper to taste
INGREDIENTS - CHIMICHURRI SAUCE
1 ½ Cups fresh cilantro
1 Cup fresh flat leaf parsley
1/3 Cup olive oil
1/4 Cup onion, diced
3 cloves garlic, minced
2 Tablespoons red wine vinegar
Juice of 2 limes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2- 3/4 teaspoon red pepper flakes, optional
DIRECTIONS - Chimichurri
Combine all ingredients in a blender and blend until
smooth. Spoon into serving container, cover and chill
for several hours to overnight.
In a large ziplock bag, combine the olive oil, orange juice, lemon or lime juice, soy,
Worcestershire, red wine or cider vinegar, garlic and oregano. Close bag and shake to
combine. Add the steak to the bag. Reseal, pressing out most of the air. Let marinate
in the refrigerator for 6 hours to overnight. When ready to grill, bring steaks to room
temperature and heat grill to medium hot- about 400 degrees, lightly brush grill
with olive oil, remove steaks from marinade, shaking off any excess, season with salt
and pepper. Grill until nicely charred, approximately 3-5 minutes per side. Place
on a platter or cutting board, cover with aluminum foil and allow to rest for about 5
minutes before slicing. Place on serving platter and spoon some of the chimichurri
sauce down the center or serve the sauce on the side.
Flank Steak with Chimichurri Sauce Flank Steak with Chimichurri Sauce
By Irene Welker
This month is grilling time. Here is an Argentinian style flank steak served with
chimichurri sauce. Flank steak is extremely lean and full of flavor. Because it is lean
it can be tough, but the addition of a marinade makes it the perfect steak to grill. The
chimichurri sauce is super simple to make and adds an extra level of flavor to the meal.
I love to serve this with grilled vegetables.
MARINADE & GRILLING
