The weekend is here. With warm weather still here summer is flying by. I'm planning a tailgate and grilled Steak Chimichurri is on the menu. Chimichurri also spelled Chimmichurri is an Argentine marinade and sauce for steak. It's prepared simply by combing, fine chopped parsley, fresh chopped garlic, olive oil, lemon juice, red pepper flakes, sea salt and pepper. The exact amounts? If you ask my dear Argentinean friend, she would tell you- no measure, just mix and taste; measure with your heart. Then do the tango. Note, I choose not to dance, I rather grill!
Preheat grill to high heat. Grill on high heat for two-four (depends on thickness of meat & temp of grill) minutes on each side, brushing with marinade while cooking.
Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.
Serve Sliced London Broil topped with Chimichurri.
- For the juiciest of steak, allow meat to rest 5 minutes before slicing.
- Slice meat thinly against the grain for tender sliced meat.