1 cup parsley leaves, tightly packed
4 garlic cloves, peeled and minced
2 tsp red pepper flakes
1/4 cup Sherry Reserva vinegar
1/2 cup Chilean extra virgin olive oil
700g flat iron, flank or skirt steak at room temperature
1 tsp Kosher salt (for steak)
1/2 tsp fresh ground pepper (for steak)
DIRECTIONS: CHIMICHURRI SAUCE
Place all ingredients except oil (no salt or pepper) in a food processor. Run until parsley is finely chopped, but not pureed. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better! Store in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cup.
Take steak out of the fridge 30 minutes prior to cooking. Heat BBQ or heavy based skillet with 1 tbsp olive oil over high heat. Sprinkle each side of steak generously with salt and pepper. Add steak and cook to your liking.
Chimichurri Steak is traditionally served thinly sliced, across the grain.