I made a version of Chris Kimball’s Chimichurri sauce a few years ago, while delicious, it really felt more like just any old herb sauce; it was watered down and lacked zest. Today’s Chimichurri uses cilantro instead of parsley, adds some mint, and uses fresh oregano instead of dried. But the main difference in the outcome came from marinating the steak in the chimichurri sauce. The result was delicious; the steak had lots of flavor and the marinade added to the nice char of the steak. 4-1/2 stars.
While I used the same base for both the marinade and as a sauce, I added the vinegar to the sauce at the last-minute to avoid denaturing the meat.
Rating: 4-1/2 star.
How much work? Low.
How big of a mess? Low.
Started: 6:00 PM. Ready: 6:45 PM.
Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:
Chimichurri Sauce Ingredients:
1-1/2 cups roughly chopped cilantro leaves (1 bunch)
2 Tablespoons fresh oregano or 2 teaspoons dried oregano
2 Tablespoons fresh mint or 1 teaspoon dried mint
8 medium garlic cloves
2 teaspoons kosher salt
1 teaspoon red pepper flakes
3/4 cup extra-virgin olive oil
Tomorrow: 2 Tablespoons red wine vinegar
- If you are using dried oregano or mint, allow to soak in 1 tablespoon of water for 5 minutes to soften.
- To make the chimichurri, roughly chop the cilantro, oregano, mint, garlic cloves
and shallot; adding to the food processor or blender. Ass kosher salt, red pepper flakes and 3/4 cup extra virgin olive oil. Process for 1 minutes until smooth.
- Do not add vinegar to the marinade; add only to sauce just prior to serving.
1 flank steak, about 3 lb.
1-1/2 Tablespoons kosher salt
- Use paper towels to pat the steak dry and put in a large baking dish. Sprinkle steak with 1-1/2 Tablespoons kosher salt, and evenly coat steak with 1/2 cup of chimichurri sauce. Cover with plastic wrap and allow to marinate overnight (a minimum of 4 hours). Cover and refrigerate remaining sauce.
- With about 45 minutes until dinner, remove the sauce from refrigerator to allow to come up to room temperature.
- Completely open up the top and bottom vents of your charcoal grill, and ignite a chimney starter filled with 6 quarts of charcoal. Allow to ignite for 20 minutes until the top-most coals are partially covered with fine gray ash. Create a 2-level fire, by emptying all the coals over one half of the grill, and the other side of the grill will remain without any coals.
- Put the cooking grate in place, cover and pre-heat for 5 minutes. Clean the grill, and dip paper towels in vegetable oil and wipe.
- Cook steak over the hot part of the grill for 5 minutes without moving, until the meat has. Flip the meat and grill for 5 to 6 minutes for medium rare. After both sides are nicely charred, move the steak to the cool side of the grill (with the fat part towards the coals), cover, and cook until it reaches the desired level of doneness.
- Put steak on a cutting board and loosely tent with aluminum foil. Allow to rest for 5 minutes. Meanwhile, stir in the 2 Tablespoons red wine vinegar into the sauce. Also warm the individual serving plates.
- Cut the steak diagonally across the grain into 1/4″-thick slices. Divide the meat onto individual places and spoon chimichurri over steak. Pass the rest of the sauce at the table.