| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Ethnic, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank steak |
| 4 |
|
Jalapeno peppers, remove |
|
|
stems and seeds chop |
|
|
fine |
| 1/2 |
c |
Chopped onion |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
t |
Oregano |
| 1 |
t |
Fresh ground black pepper |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Water |
INSTRUCTIONS
Combine all ingredients for the Chimichuri Sauce. Score each side of
the steak about 1/8 to 1/4" deep and rub in the sauce, reserving some
of the sauce to serve with the meal. Place the meat and marinade in a
ceramic or glass pan and marinate overnight in the refrigerator.
Remove the meat and extra sauce from the refigerator and allow to sit
at room temperature before grilling. Grill the meat over charcoal or
under a broiler until medium-rare. Carve the steak immediately accross
the grain into strips about 1/4" thick and serve with extra sauce. If
the meat is allowed to sit before carving, it will toughen. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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