I want to take a small step away from Middle Eastern cuisine and appreciate some foods around the world that I really enjoy. They have the same qualities that I love about my cultural cuisine. They’re light, bright, and full of flavor. Today I am sharing my take on the world renowned Argentinian Chimichurri Steak. Filled with fresh herbs and drowned in olive oil, it’s hard to not fall in love with this dish.
Serves: 2
Time: 30 minutes
Ingredients
For the Steak:
1 Flank or Skirt Steak
1 tbsp Neutral Oil
1 tsp Salt
For the Chimichurri:
0.25 cup Olive Oil
1 tbsp Red Wine Vinegar
0.25 cup Fresh Parsley
0.25 cup Fresh Cilantro
3 minced Garlic Cloves
1-2 Small Red Chilis
1 tbsp Oregano
1 tsp Salt
0.5 tsp Black Pepper
Instructions
Finely chop the parsley, cilantro, and red chilis and place in a medium sized mixing bowl. Either grind the garlic into a paste or finely mince and add to the mixing bowl.
Add the olive oil, red wine vinegar, oregano, salt, and black pepper. Mix it well and you’ve just made delicious chimichurri.
Let the steak come up to room temp and season both sides with salt.
Place a large skillet on high heat for a couple minutes then drop to medium. Add the neutral oil and coat the bottom of the pan. Place the steak in the pan and sear for 2-3 minutes on each side.
Remove the steak and allow it to rest for a few minutes. Slice against the grain.
(Optional) Place some cherry tomatoes on the hot pan and baste with the residual oil. Remove after 3 minutes.
Plate and garnish with flaky salt, Aleppo pepper, and enjoy.
