Ingredients with Measurements:
- 2 lbs. beef flank steak
- 1 head of garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 tbsp. chopped fresh oregano
- 2 tbsp. chopped fresh thyme
- 1 tbsp. red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the head of garlic in half horizontally and drizzle with olive oil. Wrap in aluminum foil and place on the grill. Cook for 20-25 minutes or until garlic is soft and golden brown.
3. In a food processor or blender, combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup chopped fresh parsley, 2 tbsp. chopped fresh oregano, 2 tbsp. chopped fresh thyme, 1 tbsp. red pepper flakes, and the roasted garlic. Pulse until well combined. Season with salt and pepper to taste.
4. Season the flank steak with salt and pepper on both sides.
5. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
6. Remove the steak from the grill and let it rest for 5-10 minutes.
7. Slice the steak against the grain and serve with the chimichurri sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 33g
- Carbohydrates: 3g
- Protein: 35g
Substitutions for ingredients:
- Beef flank steak can be substituted with skirt steak or sirloin steak.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped garlic to the chimichurri sauce for extra garlic flavor.
- Substitute the beef with chicken or pork.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
- Double the chimichurri sauce recipe to have extra for dipping or marinating.
Storage instructions:
- Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until warmed through.
- The chimichurri sauce can be served cold or at room temperature.
Presentation ideas:
- Serve the sliced steak on a platter with the chimichurri sauce on the side.
- Garnish with fresh herbs or sliced red onion.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the steak is sticking to the grill, make sure it is well-oiled before placing the steak on it.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
- Asado is a traditional Argentinean barbecue that typically includes beef, sausages, and other meats.
- Chimichurri sauce originated in Argentina and Uruguay and is made with fresh herbs, garlic, and vinegar.
Flavor profiles:
- The steak is savory and slightly charred from the grill.
- The chimichurri sauce is tangy, herbaceous, and garlicky.
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
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Region: Argentina