cooking for your boyfriend

Sunday, September 19, 2010

Argentinian Steak with Chimichurri Sauce

Serves 2 boyfriends in 1 hour


1 1/2 lbs flap steak (flank or skirt steak will also work)

For the Marinade:
1/2 cup olive oil
1/4 cup red wine
1 tablespoon white vinegar
3 garlic cloves, roughly chopped
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper

For the Chimichurri:
3 garlic cloves, roughly chopped
1 bunch of Italian flat-leaf parsley
3 tablespoons fresh oregano (or 1 1/2 tablespoons dry oregano)
3 tablespoons white wine vinegar
1/4 teaspoons red pepper flakes
2 tablespoons water
1/4 cup oil
1/2 teaspoon salt


1.  In a measuring cup mix together all the marinade ingredients.  Place steak in ziplock bag and pour marinade into the bag and over the steak.  Tightly seal.  Shake around making sure marinade completely dresses the steak.  Place in refrigerator for at least 30 minutes (over night is even better).

2.  Take steak out of the refrigerator and allow to sit at room temperature for 15 minutes.  Heat cast iron skillet over high heat*.  Sear steak for 3 to 4 minutes per side until medium rare.  Transfer to a board, loosely cover with aluminum foil (tenting), and allow to rest for 15 minutes while you make the chimichurri sauce.

3.  In a food processor fitted with a steel blade, pulse garlic until finely chopped.  Add parsley, oregano, vinegar, red pepper flakes, water, oil, and salt.  Pulse until herbs are finely chopped.

4. Serve your boyfriend:  The way in which you slice the steak is very important.  Make sure you cut against the grain.  Otherwise you will end up with long, stringy pieces.  Cut steak into 1/2 inch slices and place on the side of a dinner plate.  Pour chimichurri sauce into a small dish or bowl.  Allow your boyfriend to pour the sauce any way he chooses.

*Make sure the skillet is very hot before you add the steak.

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