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Prep 15min
Total4hr30min
Servings4
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Ingredients
1
beef flank steak (1 1/2 lb)
1/4
cup chopped fresh parsley
1
cup vegetable oil
1/2
cup white wine vinegar
1/2
cup lemon juice
1
teaspoon crushed red pepper flakes
4
cloves garlic, finely chopped
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Steps
1
Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable food-storage plastic bag.
2
To make sauce, in tightly covered container, shake all remaining ingredients. Pour 1 cup of the sauce over beef; turn beef to coat with sauce. To marinate, cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Cover remaining sauce and set aside to serve with beef.
3
Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds (one-thousand one, one-thousand two), the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
4
Remove beef from marinade; set marinade aside. Grill beef uncovered 12 to 16 minutes for medium doneness, brushing with marinade and turning once. Discard any remaining marinade. Cut beef diagonally across grain into thin slices. Serve with remaining sauce.
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Chimichurri Sauce is also known as Argentine Green Sauce for the green herbs it contains. Oregano is often added to the mixture. If you’re shopping where Latin ingredients are common, look for Mexican oregano, a stronger-flavored cousin to oregano usually available in markets.
There’s no reason to waste a drop of Chimichurri Sauce. It can liven up grilled chicken breasts or add a sassy flavor to plain old burgers. Just spoon some on after cooking.
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