A mixture of several things in no particular order

When I reminisce about my time in New Orleans, one of the things I miss the most is having impromptu cook outs in the backyard with friends. One of our friends, Thomas, had the perfect backyard for such occasions. His house was actually raised one story up in the air. His backyard contained a menagerie of chickens, ducks, dogs, and a guinea fowl (which we ended up eating, but that’s a story for later). He also had an enviable garden brimming with assorted herbs and vegetables. A few banana trees ringed the perimeter whose leaves we harvested to protect delicate foods from the heat of the grill. To top it all off, underneath his raised house was an area that served as a clubhouse of sorts and was the perfect hideaway during tropical thunderstorms. It was walled off with wooden screens, and he had strung lights all around the inside. It had a beat-up couch and, of course, a custom table used for games of the alcoholic variety.

I have to thank Thomas for introducing me to this particular recipe as I had never heard of it prior to him having me chop copious amounts of garlic and parsley to create the magic that is chimichurri. Chimichurri has got to be one of my top 5 favorite sauces. It is so ridiculously versatile – Sarah and I put it on beef (the original usage), chicken, eggs, fish, sweet potatoes, etc. When I cooked for my resident class during our beach retreat, I made a large bowl of chimichurri to serve along with some grilled chicken kabobs. It adds a perfect amount of freshness and heat to almost anything. Chimichurri originally comes from Argentina, and the name is believed to be derived from the Basque tximitxurri , meaning “a mixture of several things in no particular order.” I’ve since riffed on Thomas’ recipe and made my own version that I thinks bears homage to the spirit of the name.

Flank Steak with Chimichurri



  • Flank steak                                1 lb
  • Salt
  • Pepper
  • Chipotle chili powder

For the chimichurri :

  • Parsley                                       1 cup, chopped
  • Cilantro                                      1 cup, chopped
  • Garlic                                          3 cloves, minced
  • Jalapeno (optional)                   1-2, seeded and chopped
  • Lime                                            2, juiced
  • Olive oil                                       1/4 cup
  • Water                                           3 T
  • Vinegar                                        1 T
  • Sugar                                            1.5 T
  • Salt                                                To taste
  • Pepper                                          To taste

Let’s start with the chimichurri. If you want to take the easy way, you can always just put everything into the food processor and run it. I happen to like the end texture that comes with chopping everything yourself. Chop your parsley, cilantro, and jalapeno. Mince your garlic. Add everything into a bowl. Add lime juice, olive oil, water, vinegar, sugar, salt, and pepper. Mix well and really try to incorporate everything into one big slurry. Set mixture in refrigerator to cool.

In the meantime, allow your flank steak to come to room temperature. Sprinkle with salt, pepper, and chipotle chili. Heat up a large grill/grill pan on high. Lay your seasoned flank steak on it and cook for 2 minutes on one side. You may press down lightly on a few sections of the flank steak with your tongs to get those nice grill marks. Immediately flip and cook for another 2 minutes on the other side. It is important to only cook the flank steak for 4 minutes total. If you over-cook it, it turns incredibly rough and chewy. Remove from grill/grill pan and gently score the top of the flank steak with a small knife. Spoon over some chimichurri and let the flavor incorporate into the meat. Let rest for 10-15 minutes before slicing and serving.

Enjoy and use the leftover chimichurri on everything else.



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