There are so many variations of Chimichurri sauce and I’ve tried just about all of them. By combining the best of all recipes, I believe I’ve hit on a winner. The sauce comes out perfect every time and the blue cheese sprinkled on top give the dish a creamy/tangy taste.
While you can use any type of steak with the sauce, I like the flat iron steaks the best. Many people confuse this cut with the skirt steak but they are from different parts of the beef. Flat irons are relatively inexpensive and have a lot of marbling which makes them very tasty. Important – you must slice the steaks at an angle, against the grain! If you don’t, they will be difficult to chew.
You can serve the steaks as you see below or serve as sandwiches with pita bread, tomatoes and sliced grilled onion. I like it with a tomato and onion salad.
We brought the fixings to Larry and Sharon’s house last weekend and, with just four steaks, it was more than enough for the four of us (with leftovers).
- ½ bunch flat leaf parsley
- ½ bunch cilantro
- 8 cloves garlic
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice
- 2 green onions
- 1 shallot
- 2 tablespoons smoked paprika
- 2 tablespoons New Mexico chili powder
- 1 jalopeno – seeded
- salt and pepper
- 4-6 eight-ounce steaks
- crumbled blue cheese
Combine all ingredients except steaks and blue cheese in a food processor. Process until smooth.
Place ½ of the sauce in a 1 gallon plastic bag with steaks. Let marinate 4-24 hours. Keep reserve marinade in fridge until 2 hours before serving. Then take out and let come to room temperature.
Take steaks out of fridge 1 hour before serving and scrape off most of the marinade. Oil your grill and grill steaks to desired doneness (about 4-6 minutes per side). Transfer to a platter, let steak rest and slice against the grain. Drizzle reserved marinade over the steaks and sprinkle blue cheese.