Chimichurri

Once again I'm behind. Oops. But, the good thing is that I always catch up, eventually. Life has been pretty busy with dance rehearsals and performances, not to mention the usual work. We always find time for a good meal in there. This one is particularly delicious and full of flavor to wake up the taste buds after a long week. Adam made the chimichurri sauce with grilled steak for himself and Scott the night before I tried it, which is the recipe that will follow. On the night I ate it we grilled up chicken and tofu for the pesto-like sauce and paired it with a fresh, lime dressing salad. Wonderfully summery!


Flank Steak with Chimichurri (www.epicurious.com, Gourmet, June 2001)

1 1/2 lbs. trimmed flank steak
1 1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 tsp. cayenne

1. Preheat broiler.
2. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
3. Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
4. Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.