Combine the garlic, jalapeno and vinegar in a bowl. Stir in the
parsley, oregano, and lime juice. Whisk in the olive oil and season
with salt and pepper. Mix well and set aside at room temperature to
allow the flavors to marry.
Marinate the steak in olive oil for 30 minutes, turning to coat both
sides.
Preheat an outdoor charcoal grill or oven broiler to high. Remove
the steak from the oil and season both sides with a generous
amount of salt and pepper; you should see the seasoning on the
meat. Grill the steaks on the hottest part of the barbecue for 4
minutes per side, until well charred. Transfer the steak to a
cutting board and let stand for 5 minutes. Cut the steak across
the grain on the diagonal and fan the slices out on a platter.
Spoon some chimichurri over the meat and serve with the
remaining sauce at the table.
Serving
Suggestions
I accidentally put the chimichurri sauce on before grilling, it still tasted good but your supposed to put it on after its coooked
Originally Submitted
1/11/2010
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