Steak Chimichurri

I hope everyone is having a great week!  Today's recipe is the entree to a fabulous meal I found in the August 2011 issue of Cosmo Magazine contributed by Katie Lee.  The menu includes Steak Chimichurri, Grilled Tomatoes, Basil Corn Saute and Quick Raspberry Tart.  Yummy Right?!?!  I promise to bring the recipe to the rest of the meal to you over the coming weeks!



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For the steaks:

1/4 cup fresh lime juice

1/4 cup olive oil

4 garlic cloves, minced

1 teaspoon salt

1 teaspoon black pepper

2 pounds flank steak

For the chimichurri:

1 cup cilantro, minced

1 cup flat-leaf parsley, minced

4 garlic cloves, minced

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

In a shallow baking dish, whisk lime juice, olive oil, garlic, salt and pepper.  Add steaks and turn to coat both sides.  Cover and refrigerate for thirty minutes (up to overnight).

While the steaks are marinating, make the chimichurri.  In a bowl, whisk the cilantro, parsley, garlic cloves, and vinegar.  Slowly whisk in olive oil until emulsified. 

Preheat a grill or a grill pan to medium-high heat.  Cook steaks to desired degree of doneness, about 4 minutes on each side for medium.

Let the meat rest for about 10 minutes, then slice on the diagonal and serve with chimichurri.