Recipe for cooking flank steak with chimichurri sauce

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

The Argentine gauchos grill meats marinated in a chimichurri sauce.

1 (1 1/2 pound) beef flank steak
4 cloves garlic, minced
1 c. canola (or other vegetable) oil
1/2 c. white wine vinegar
1/2 c. lemon juice
1/4 c. minced parsley
1 tsp. crushed red pepper

Cut diamond pattern 1/8 in. deep into both sides of beef. Place beef in non-reactive dish. Shake remaining ingredients in tightly covered jar. Pour 1 c. of the sauce over beef. Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.

Remove beef from sauce. Grill beef 4 or 5 in. from med. charcoal, turning and brushing with sauce once, until desired doneness, 6 to 8 mins. on each side for med. Cut beef diagonally across the grain into thin slices.

Serve with reserved sauce.

Yields 4 to 5 servings.