Steak with Chimichurri Sauce
This steak recipe with a tantalizing Argentinean sauce is adapted from my friends at ALL YOU magazine, from their ALL YOU Eat Well, Save Big Cookbook. And who doesn't love a dish that is sophisticated enough to serve to guests, but is ready in 20 minutes, making it a perfect weeknight meal?!
- 1 1/2 lbs. skirt steak or hanger steak
- 1/2 tsp. salt
- 1/8 tsp. black pepper or to taste
- 5 Tbsp. extra virgin olive oil
- 1/2 cup fresh flat leaf parsley finely chopped
- 1 - 2 lemon juice only, 1/4 cup
- 2 cloves garlic finely chopped
- 1/4 tsp. crushed red pepper flakes or more to taste
- Heat the grill or a heavy skillet (cast iron works great!) over medium-high heat. Season the steak with a sprinkling of salt and pepper. Brush a little oil on the grates or add 1 Tbsp. oil to the hot skillet. Cook the steak for 4 – 6 minutes per side until it is cooked to your liking.
- Meanwhile, in a small serving bowl, combine the parsley, remaining oil, lemon juice, garlic, ¼ tsp. salt, and the red pepper flakes. (You can make the sauce up to 12 hours in advance.)
- Set the steak on a cutting board, cover it loosely with foil, and let it rest for about 5 minutes before slicing it thinly across the grain. Serve it with the chimichurri sauce.
Slow Cooker Directions
- Season the steak with salt and pepper, and place it in the slow cooker. Prepare the sauce, and pour approximately half the sauce over the steak. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Slice and serve it with the remaining sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the parsley, juice the lemon(s), peel the garlic, prepare the sauce (and refrigerate it if you plan to make it more than 2 hours in advance). Scramble Flavor Booster: Add extra garlic and crushed red pepper flakes to the sauce. Tip: When grilling or pan-cooking steak and vegetables, I prefer to use tongs rather than a spatula because it gives me more control when shifting or flipping the meat. Nutritional Information Per Serving (% based upon daily values): Calories 438, Total Fat: 31g, 47.5%; Saturated Fat: 8g, 39%; Cholesterol: 97mg, 32%; Sodium: 264mg, 11%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 2%; Sugar: 1g; Protein: 36g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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