Flank steak with chimichurri sauce!

I like using fresh herbs instead of heavy sauces whenever I can. Chimichurri is a great way to do this!

You must use fresh ingredients for this. Dried spice will not work.

A blender or mini chopper is needed for this to really be done well.

Start by washing the cilantro and parsley and allow to dry or wrap in towel.

Pick the leaves off the stem and pack into a one cup measuring device. Do this with both cilantro and parsley to have 1 cup of each.

Put one cup of the herbs into the blender then add the olive oil, vinegar, lime juice, salt, pepper, diced onion and diced garlic. Blend well then add the rest of the herbs. If you do not have enough liquid add more lime juice. You want to have a consistency of a spreadable sauce, not too much liquid.

Try and do this ahead of time, so the flavors can blend well together before you eat. Because of the onions in this, you can’t keep it in the fridge for too long, maybe 3 to 5 days.

I found a flank steak that I seasoned with red wine, Worcestershire sauce, salt, pepper, and lime juice overnight.

Remember to cut against the grain after you allow the meat to rest.

It was quite good!

Don’t forget the next day tacos!

Here I used:

Marinade:

1 cup red wine

1/2 c apple cider vinegar

1 lime squeezed

1/4 c Worcestershire sauce

Few dashes of soy sauce

Salt, pepper, cayenne if you like heat

Chimichurri:

1 c cilantro packed

1c parsley packed

1/2 medium red onion

4 cloves garlic, use 2 if you’re not a huge garlic fan

2 capfuls of apple cider vinegar

Juice of 1 lime

1/3 cup EVOO

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