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September 16, 2013

Flank Steak with Chimichurri

½ cup parsley
3 Tbs cilantro
2 Tbs oregano
2 Tbs garlic
2 tsp capers
2 Tbs lime juice
2 Tbs red wine vinegar
3 Tbs extra virgin olive oil
Sea salt, freshly cracked pepper, and crushed red pepper to taste

 

Process in a food processor or finely chop, herbs, garlic and capers. Blend in lime, vinegar, olive oil and spices. Set aside ½-2/3 of your chimichurri to top your finished steak. Use remaining to marinate flank steak for at least 4 hours before cooking. Serve in slices, topped with reserved sauce at room temperature. Delish!