Chimichurri is a meat marinade popular in Argentina and other Latin American countries. The elements of chimichurri are influenced by both Italy and Spain and is typically made with fresh parsley, garlic, oil, vinegar, and chili peppers. The flavors of Olivelle’s Miscuglio Italian Dried Herb Mix compliment this marinade wonderfully.
For the Chimichurri:
2/3 cup Sherry Wine Vinegar
¼ cup Triana Extra Virgin Olive Oil
¾ cup Fresh Italian Parsley, chopped
6 cloves Garlic, chopped
2 Tbsp Miscuglio Italian Dried Herb Mix
1 tsp Salt
2 lbs Flank Steak
1. Create the chimichurri: In a shallow dish just large enough to hold the meat in a single layer, add the vinegar, olive oil, parsley, miscuglio, salt, and garlic. Mix well and remove 1/3 cup of the chimichurri for later.
2. Marinate the steak: Add the flank steak to the chimichurri and turn to coat both sides.
3. Cover and refrigerate: Cover and refrigerate for at least 2 hours and up to 6 hours, turning occasionally. Remove from the refrigerator at least 30 minutes before grilling
4. Grill and baste: Grill the steaks over the hottest part of the grill, turning once, until nicely charred and cooked to the temperature you prefer, 3 ½-5 minutes per side for medium-rare. Brush with the marinade when turning.
5. Serve and Enjoy: Let the steaks rest for 2-3 minutes before cutting. Cut against the grain and serve with the reserved chimichurri for drizzling over the top. Serve with grilled polenta, asparagus, zucchini, or potatoes.