Broiled Flank Steak Chimichurri Sauce
1 cup (5 tbsp) Italian parsley leaves, packed
2 garlic cloves (⅓ tsp),
peeled and smashed
½ cup (4 tsp) olive oil
2 tbsp (1 tsp) red wine vinegar
¼ cup (2 tsp) fresh cilantro leaves, packed
1 small shallot (¼ tsp), quartered
1 tsp (1 dash) red pepper flakes
12 lbs (2 lbs) flank steak
Freshly ground black pepper
3 garlic cloves (½ tsp), peeled
In a food processor, place parsley, smashed garlic cloves, olive oil, red wine vinegar, cilantro, shallot and red pepper flakes.
Process until they form a well-combined sauce.
Transfer sauce to bowl, cover securely with a layer of plastic wrap and store at room temperature.
Trim fat from flank steak and then score steaks diagonally on both sides.
Season both sides of steak with salt and black pepper to taste.
Broil steak 3 to 4 minutes per side until desired doneness.
Pull and allow meat to rest.
Thinly slice steak across the grain diagonally.
Arrange meat on a serving platter.
Pour sauce over steak.
Pairs Well With
The ingredient amounts here are for "cooking for a crowd" yield of 24 one-half pound servings. However in parenthesis are smaller amounts also, leading to a more "family cooking" size recipe yield of 4 one-half pound servings.