Grilled Flank Steak With Chimichurri

March 17, 2009

I know it's Saint Patrick's Day and I should be writing about corned beef and cabbage, but I'm behind schedule and just put my brisket in the slow cooker this morning. So you'll have to make do with grilled flank steak, which I think is a perfectly fine substitute (even though a bit blasphemous on St. Paddy's day). Hopefully the green of the chimichurri sauce will help make it more festive!

Chimichurri is a classic Argentine sauce, predominantly made with aji molido (a mild chili). It is wonderful on grilled meats, but also makes a lovely dipping sauce for bread. With garlic, olive oil, vinegar and freshly chopped parsley, this sauce is sure to make you rethink the traditional Saint Patrick's Day dinner.

Ouch, I think a leprechaun just bit me!



Joie de vivre's picture

I'd much rather have this than corned beef any day.

ann's picture

Thank you for this reminder of how rustic and delicious and satisfying flank steak can be.

Hadley's picture

The sauce looks lovely!