Chemichurri Grilled Flank Steak
Close your eyes and with a bite, you will feel as if you dine in Argentina. Trust us!
Nobody knowssteak like the Argentineans. Their culture is a high live culture; They eat 124 beef pounds per person every year, near what our cow crazy citizens are consumed. Given the expertise, it is unfortunate that business leaders do not turn to them to draw inspiration with regard to costume issues. If they did it, they would judge that chemichurri- a brilliant plants-based sauce that plays the role of Steak sauce in Argentina - is one of the most delicious condiments (not to mention healthy) on the planet . Serve this flank steak recipe with grilled scallings, pinto beans and hot corn tortillas as a perfect replacement forfajitas.
Nutrition:440 calories, 31 g of grease (7 g saturated), 570 mg of sodium
Serve 4
You will need
1/4 cup of red wine vinegar
3 tablespoons of water
4 podsminced garlic
Coarsely ground black salt and pepper
1 C. Tea of red pepper flakes
1/4 cup of olive oil
1 cup of parsley with finely chopped flat leaves
1 1/2 lb flank,skirtOR SURLONGE STEAK
2 scallon clusters
How to do it
- Make the chemichurri sauce, mix vinegar, water, garlic, 1 teaspoon salt, 1 teaspoon black pepper and pepperflakes.
- Whisk in the oil.
- When everything is mixed, whisk in parsley.
- Heat a grill or cooktop tank until hot.
- Season the steak with salt and pepper and place it on the hot grill.
- For rare means, cook for 3 to 4 minutes on each side or until a instantaneous reading thermometer inserted in the thicker part reads on 140 ° F.
- Cut the sparkling roots and add all the group to the grill just after spilling the steak.
- Cook sparkling until they are slightly carbonized, 4 to 5 minutes.
- Sprinkle steak with chemichurri and serve with grilled scallons.
Eat
Nutritional upgrade
Most American cattle are raised on corn, which presents two major problems for the consumer (and even more for cows). Not only does corn produce cows with a more intra-muscular marbring (that is, fat), it also requires the use of antibiotics to keep cows - which are not naturally equipped to live on corn - to get sick. In Argentina, most cows still live from what they are born to eat: the grass. The result is a lighter cutting of beef without antibiotics and rich in omega-3 fatty acids. You will pay a little more forfourte-fed oxenBut if you can afford occasional madness, consider a deposit on a larger and more tasty life.
This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!
