Pairs well with popular South American condiment
In Argentina, chimichurri can seem as ubiquitous as the bottles of hot sauce cluttering tables here in Texas. This flavorful condiment pairs exceptionally well with grilled and roasted meats and is an absolute must slathered on the traditional mixed-meat grill known as asado.
While recipes vary from town to town, family to family, the basic ingredients are olive oil, vinegar, citrus, garlic and fresh herbs. Accordingly, the sauce’s texture ranges from smooth to chunky and the color from dull to vivid green.
Chimichurri can be made with dried parsley and oregano, the way the gauchos do. But the fresh version is bright, garlicky and wonderfully tangy. While the addition of kale in this recipe — a tasty tip from a talented local chef — might stray from authentic recipes, it makes this version especially robust. This delicious sauce comes together quickly, almost in the time it takes the steak to cook, meaning a trip to the South American steakhouse starts at home in your kitchen.
Coffee-rubbed Flank Steak
1 pound flank or skirt steak
1 tablespoon ground coffee
1 tablespoon brown sugar
1 teaspoon kosher salt
1½ teaspoon freshly cracked
Olive oil for cooking
Combine coffee, sugar, salt and pepper in a small bowl and rub the mixture onto both sides of the steak. Let sit at room temperature for about 30 minutes.
Add oil to a cast iron skillet and preheat it over medium high heat. Once hot, sear the steak for about 6 minutes per side (for medium rare). For more well-done steaks, increase cooking time or cover while cooking.
Once seared, remove from heat, cover and rest meat for 10 minutes. Then slice against the grain into thin strips and serve.
Yields: 1 cup
2 cups packed flat leaf parsley
1 cup packed green kale leaves
½ cup fresh oregano leaves
5 cloves garlic, roughly chopped
Zest of 1 lime
1 tablespoon fresh lime juice
1 tablespoon apple cider vinegar
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¾ cup olive oil
Place all ingredients except for oil in a Vitamix, blender or food processor.
Turn machine on a low speed to chop the ingredients. Slowly add the oil while the machine is on.
Use sauce immediately or store in the refrigerator for up to 1 week. Bring to room temperature before serving.