Grilled Flank Steak with a Delicious Chimichurri Sauce
When we first moved to Philadelphia, we lived in Center City for a few months while looking for a house. The location was perfect for dining out and I enjoyed one of my favorite meals at a restaurant called Fork.
This was when I was on my flank steak kick and was ordering some form of flank or skirt steak everywhere I went. I’m thankful I am over that but I still wanted to recreate the Grilled Chimichurri Skirt Steak that I had at Fork.
Last night we had some friends from Utah visit and I needed to make a meal in a hurry with ingredients on hand. I pulled out a flank steak from the freezer and did a little research on Chimichurri Sauce. Now flank steak is not skirt steak but they both come from the underside of the cow, are chewy in nature, very flavorful and the flank steak had to do.
From my research on Chimichurri Sauce I needed garlic, parsley, olive oil, sherry wine vinegar, fresh oregano, fresh lemon juice, and salt & pepper. I didn’t have the sherry wine vinegar or fresh parsley. What I did have was white wine vinegar, real Sherry, and a bunch of cilantro. Since I didn’t want to run to the store for all the necessary ingredients to make a classic Chimichurri Sauce, I adapted.
Results – a delicious meal, a new recipe, fuel economy. I used most of the sauce for a marinade and kept a portion aside for finishing the dish but in Argentina where I think this sauce originated, they serve it in bowls to top grilled foods including meat, chicken, or vegetables. The sauce has a tangy flavor, but what I like about it most is how fresh it is. Try to use only fresh ingredients if you can find them. It really makes a difference with this recipe.
We served this dish with sautéed red potatoes, tomatoes, and artichoke hearts and a mixed salad.