Chimichurri Steak

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 15 minutes

配料

1 cup parsley leaves (, tightly packed)

1 tbsp oregano leaves (, tightly packed (still lovely without)

4 garlic cloves (, minced)

0 - 2 tsp red pepper flakes (optional - adjust to taste)

1/4 cup (65 ml) red wine vinegar (Note 1)

1/2 tsp salt

Black pepper

1/2 cup (125 ml) extra virgin olive oil

700g / 1.4lb flat iron, flank, skirt steak (or other steak of choice, at room temperature (Note 3)

Salt and pepper

步骤

Chimichurri Sauce

Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.

Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!

Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Steak

Take steak out of the fridge 30 minutes prior to cooking.

Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.

Sprinkle each side of steak generously with salt and pepper.

Add steak and cook to your liking.

Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).

Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.

Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

营养

• 每份大小: 183 g
• 卡路里: 491 kcal
• 总脂肪: 35 g
• 饱和脂肪: 7 g
• 胆固醇: 105 mg
• 钠: 393 mg
• 总碳水化合物: 2 g
• 膳食纤维: 1 g
• 蛋白质: 38 g