Chimichurri sauce can be used on just about any meat, but Stella Fong, author of “Flavors Under the Big Sky: Recipes and Stories from Yellowstone Public Radio and Beyond,” believes it is best with beef. If you want to use seafood, go with a more robust fish such as halibut, salmon or shrimp that will hold up to the full-flavored sauce. She says Asian chimichurri is also fabulous with grilled or roasted cauliflower or broccoli tossed liberally in the sauce.
Best of all, thin slices of this leftover steak are delicious between corn tortillas with some fresh tomatoes, avocado, lettuce and a drizzle of chimichurri sauce or sandwiched between two pieces of bread slathered with sauce, a little mayonnaise and a handful of spinach leaves.
“In the winter, this sauce brings hope of spring with its bright green color and herbaceous flavors,” Fong says. “This is why my husband will heat up a grill outside to cook this steak.”
Otherwise, she suggests broiling the meat, making sure to place it at least four inches away from the heat. Keep the oven door open about two or three inches and watch the meat as it browns. The meat thermometer will be the main indicator of how your beef is cooking.
Grilled Flank Steak with Asian Chimichurri Sauce
Yields: 4 to 6 servings
½ tsp chile powder
½ tsp salt
¼ tsp ground black pepper
1 flank steak (about 1½ lbs)
4 garlic cloves
2 green onions, coarsely chopped
½ jalapeño chile, stem and seeds removed
2 cups fresh cilantro leaves and stems
1 cup fresh parsley leaves and stems
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 Tbsp fresh lime juice
1 Tbsp minced peeled fresh ginger
1 Tbsp soy sauce
In small bowl, stir together chile powder, salt and pepper; rub both sides of steak with seasoning. Let stand at room temperature 30 minutes.
In food processor with knife blade attached, add remaining ingredients; pulse until cilantro and parsley are finely chopped. Transfer chimichurri sauce to medium bowl; cover and let stand at room temperature about 1 hour to allow flavors to meld. Yields about 1¼ cups chimichurri sauce.
Prepare outdoor grill for direct grilling over high heat. Place steak on the grill and cook, uncovered, 4 to 5 minutes or until nicely charred. Turn steak and cook 2 to 3 minutes longer or until internal temperature reaches 135°F for medium-rare doneness. If desired, after turning steak, for medium doneness, cook 5 to 7 minutes longer or until 140°F, or for medium-well, 8 to 10 minutes or 150°F.
Transfer steak to cutting board; loosely tent steak with foil and let stand 5 minutes before thinly slicing across the grain. Serve steak with chimichurri sauce. Store any leftover chimichurri sauce in airtight container up to 1 week.
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