This chimmichuri flank steak reminds me of one of my favorite aspects of my first trip to Napa. At the V.Sattui Winery was having a tri-tip steak sandwich on the picnic grounds. The tangy, herbaceous crust contrast the more chewy meat.
Adapted from Mark Bittman
- 1 cups chopped parsley
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoons minced garlic
- 1 teaspoons crushed red pepper
- Salt and freshly ground pepper
- 2 pounds flank steak
Heat pan with olive oil. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
Season the skirt steak with salt and pepper and rub half of the chimmichuri sauce over the meat. Sear the meat until it is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve with additional sauce.