Do you need a good flank steak recipe, especially with an amazing chimichurri?
Don’t get me wrong – I love me some tacos – trust me. But Cinco de Mayo comes around yearly. Let’s venture out, kids. There’s no need in plain assedness. Never.
Ok, so I’ve never in my life made Chimichurri, which apparently is a sauce that originates from Argentina and made primarily of parsley, garlic, oil and vinegar, etc. So, because I’ve been curious about it for a while, I decided I was making it today.
Then, I realized I was out of parsley.
Oh, wait, I have basil!
But would it work the same? Well, that would be hell to the yes.
It ended up tasting like a damn love song. Like, a really good one. This is some serious flavor; as a matter of fact I had no idea how insanely beautiful it would be. I’m not kidding; I didn’t even anticipate shooting pics.
But, damnit, it’s THAT GOOD.
And guess what? Both Mark and Brantley ate it; both being haters of sauces, condiments, etc. They’re just plain ass eaters. Mark likes to say he just wants regular ass food. AKA – plain assedness.
So unfortunate. Anyway, I’m glad they enjoyed it.
I do like to sear my steaks on high, but you don’t have to. Now, another method I like to use is searing the shit out of them on each side, and putting them in a 500 degree oven for about 2-3 minutes.
I like mine medium, but sometimes I do like a medium rare steak, depending on the cut.
Here’s your printable!
Here’s your pinnable!