GRILLED STEAK WITH CHIMICHURRI SAUCE

Serves: 4-6

Grilled steak and a vibrant sauce of herbs, vinegar and spices, to slather on top

Ingredients

Sauce :

• 1 bunch flat leaf parsley, roughly chopped (1 cup, packed)

• 5 large garlic cloves roughly chopped (about 3 tablespoons)

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• ½ cup distilled white vinegar

• ½ cup extra virgin olive oil

• 1 teaspoon FLIPPEN LEKKA Spice

• 1 teaspoon pepper

• Steak : 1kg skirt steak (or substitute flank steak)

• FLIPPEN LEKKA Spice to taste

Instructions

Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.

Put steak in a non-reactive container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about ½ hour out of the fridge) Preheat grill to high. Sprinkle steak with FLIPPEN LEKKA Spice and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side. Enjoy!

Note: Sauce is best served at room temperature. It will keep for 2 weeks in fridge

#steak #beef #chimichurri