1½ c. fresh parsley, chopped
¼ c. fresh oregano, chopped
1 T. fresh mint, chopped
1 T. fresh basil, chopped
2/3 c. extra virgin olive oil
¼ c. Columela sherry vinegar<br/
2 T. fresh lemon juice
6 cloves garlic, chopped
¼ t. crushed red pepper
1 T. coarse kosher salt
½ T. fresh cracked black pepper
2 lbs. flank steak
To prepare, blend all ingredients, except steak, in a food processor fitted with metal blade. Pulse until well blended but not pureed. Remove 1 cup of sauce and set aside for serving.
Cut steak into three portions so that it’s easier to work with. Put steak in resealable plastic bag. Pour remaining marinade in the bag with the steak and allow to marinate in the refrigerator for 2-4 hours. Heat grill to medium high, direct heat (or heat broiler).
Remove steak from bag, drain the excess marinade and season meat with salt and pepper before putting on the grill. Grill for 4 minutes on each side for medium rare. Allow meat to rest on cutting board for 10 minutes before slicing. Be sure to slice across the grain.
Serve with reserved chimichurri sauce.
Vall Llach Priorat Embruix
Eddie’s Recipe Tip:
