What a fantastic weather day yesterday! The only option for dinner was to grill. After perusing epicurious.com I found a recipe for Flank Steak with Chimichurri Sauce. Just the ticket. We grilled the steak instead of broiling. I also halved the oil and vinegar amounts (using white wine vinegar) and added three cloves of garlic. I love this sauce. It’s flavorful and fresh-tasting and really pairs well with grilled meats.
I served it with a medley of sautéed corn (from our backyard!), onion, and red bell pepper. I used olive oil for the sauté and added some ground cumin and salt. Delicious!
2 comments:
i'm a huge fan of grilled meats and chimchurri. I tend to stick with skirt steak, but Tanya at the butcher shop convinced me to use a flat iron. It worked just as well.
Do you heavily salt your beef before grilling?
Hi koolz - I did not heavily salt the meat. I sprinkled a little salt and pepper and then sprinkled ground coriander and cumin.
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