"We can't get enough of the clean and tangy flavors in this chimichurri sauce. A spoonful over any grill meat scrams summer!" Editor's note: Great for Father's Day!!!
(chimichurri sauce makes 2 cups)
For the steak:
3 lb. beef flank steak
2 t. kosher salt
2 t. smoked paprikia
1 t. packed brown sugar
1/2 t. ground ancho chile pepper
1/2 t. freshly* ground black pepper
For the Chimichurri sauce:
2 cups packed fresh flat-leaf* parsley
1 cup fresh cilantro leaves*
1/2 cup EVOO (exra virgin olive oil)
1/2 cup chopped red sweet pepper
1/4 cup water
2 T. chopped sweet* or green* onions
2 garlic cloves
3/4 t. kosher* salt
1/2 t. dried oregano
Pinch crushed red pepper flakes*
1/8 t. freshly* ground black pepper (white pepper contains gluten*)
1/8 t. sugar
2&1/2 t. sherry vinegar
For the steak: Rinse steak; pat dry. To make the rub: In a bowl, combine all ingredients. Spinkle rub over steak (both sides); pat evenly with fingers to make it adhere. Let stand at room temp. before grilling.
Chimichurri sauce: In a blender container or food processor combine all ingredients through sugar. Cover; blend until finely chopped, stopping to scrape down sides .Transfer to a bowl. Just before serving stir in sherry vinegar.
"Perhaps growing in grace means appreciating God's grace in a deeper and deeper way."
Don't forget to have some FUN today!!
Love,
Machete Milletti
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