This post shoulda/coulda been called Chimichurri Sauce.
But we'll get to that.
Ok, so this dish was actually consumed by me on Friday at a work BBQ.
This recipe below is reprinted without permission from Larissa Ivancamp.
The next picture you will view is not of beef.
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the magic |
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I just really can't raise this roof with this sauce enough. The flavors are sublime. I know, I know. You are thinking you've have chimichurri sauce before. And maybe you have. But it did not taste like this stuff.
I put the 2lb flank in a ziplock bag overnight with about 1/3 of the mixture and saved the rest for slopping on the steak when it came off the grill.
With the 4th of July celebration as my backdrop, I lit a can of coals and commenced grilling, beer in hand. 8 minutes total, with 2 inside the kettle.
The remaining photos tell the rest of the story. Recipe is at the end. Enjoy. And you're welcome.
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The drizzle presentation |
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Happiness |
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just add corn... |
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the end. |
This makes enough to marinate 2 pounds of beef (London broil or skirt, hanger, or flank steaks) or lamb (loin or blade chops).
Makes about 2 cups
Ingredients
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeƱo, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil
Preparation
- Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
- Remove meat from marinade, pat dry, and grill.
- Spoon reserved sauce over grilled meat.