We haven’t made it to Argentina…yet…but this recipe is one that comes from a friend who has taught us to prepare it on hot summer nights in the Tetons after a long day riding mountain bikes or on the river. It’s turned into a favorite way to enjoy steak on the grill, and can be done in under 30 minutes - a good way to impress friends for a spontaneous summer evening dinner party. Pair it with some grilled summer vegetables and your favorite bottle of Argentinian Malbec.
16 oz flank steak
3 cloves garlic, chopped
1 large shallot, chopped
1 jalapeno, chopped
¼ cup parsley, chopped
2 tbsp oregano
½ cup red wine vinegar
¾ cup extra virgin olive oil
Salt and pepper, to taste
Place all ingredients except oil and steak into a blender, blend on medium setting until all ingredients are finely chopped. Be careful not to puree everything - the sauce should be relatively chunky.
Transfer into bowl and stir in olive oil
Chill in fridge until steak is ready
Take steak out of fridge and let rest for 30 minutes prior to cooking
Rub olive oil, salt and pepper onto both sides of steak
Grill steak to your liking. (medium rare works best here)
Remove steak from grill, cover with foil and let rest for 5 minutes
Cut steak into ½-inch thick strips
Serve steak lathered in Chimichurri sauce. Garnish with freshly chopped parsley.