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Grilled flank steak w/chimichuri tapas style

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Serves 30 | Prep Time 45 min | Cook Time 30 min

Why I Love This Recipe

Chimichuri is any everyday condiment in argentina,this recipe is good on seafood too you can use cilantro in place of the parsley if you like i prefer parsley though.

Ingredients You'll Need

1 2lb flank steak (silver skin removed)
1 french baguette(sliced on the bias)
10 to 15 diced grape or cherry tomatoes(small dice)

1 tbls olive oil
2 tsp dry oregano
1 tsp dry basil
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
combine everything in a small bowl,mix well,put steak in plastic bag add mix and work until well coated,marinate 2hrs to overnight.
1 cup lightly packed fresh parsley or cilantro(chopped)
4 cloves garlic(minced fine)
2 tbls fresh oregano(chopped)
1 jalapeno seeded and cored(minced fine)
2 tbls shallot(minced)
1/2 tsp salt
1/2 pepper
1/4 tsp red pepper flake
3 tbls red wine vinegar
3 tbls fresh lemon juice
3/4 cup olive oil
combine all ingredients in a food processor or blender and pulse 10 times until combined but still chunky.

let steak come to room temp,grill over high heat until browned on both sides move to indirect heat and cook about 20 min more for med. rare,slice across the grain(important)into thin strips place strips on bread and top w/sauce and diced tomatoes


see above

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