|April 23, 2009||Posted by Lauren Keating under Beef, Lamb, and Pork, Light, Mexican and Southwestern, Quick Weeknight Meals, Summer|
I’m surprised that I haven’t posted about this yet, because we make it all the time! Steak chimichurri is one of my favorite summertime dinners and its very easy to make. I don’t have much to say about it, other than that it is delicious. Oh, and that it takes a total of about 8 minutes to make.
I served it with rice and beans and tomatillo salsa with some Corners. And margaritas (on the rocks, with salt).
- 1 lb flank steak
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 1/2 cup cilantro
- 2 cloves garlic, peeled
- juice from 1/2 a lime
- sprinkle of red pepper flakes
- pinch kosher salt
- 2 Tbs olive oil
Heat grill. Season steak with chili powders, rubbing them in well. Grill to your desired level of doneness. Set aside to rest for a few minutes before slicing across the grain.
Meanwhile, combine remaining ingredients in a food processor. Process until everything comes together in a chunky sauce (about 5-7 pulses should do it). Spoon the saue over the steak.