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Chimi-Verde Steak

14 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Chimi-Verde Steak

Recipe

5.0

10 ratings
Community Pick
Community Pick
Various countries across the globe have their unique versions of 'green sauce'. These tangy and herbaceous sauces are versatile, pairing well with everything from the rich and robust flavor of steak to the delicate flavors of fish. Argentina's Chimichurri and Italy's Salsa Verde are similar in their construction.
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Various countries across the globe have their unique versions of 'green sauce'. These tangy and herbaceous sauces are versatile, pairing well with everything from the rich and robust flavor of steak to the delicate flavors of fish. Argentina's Chimichurri and Italy's Salsa Verde are similar in their construction.
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

2HRS 15MINS

Total Time

$5.24

Cost Per Serving

Ingredients

Servings
4
us / metric
Chimi-Verde
Fresh Parsley
1 bunch
Fresh Parsley, finely chopped
Garlic
4 cloves
Garlic, minced
Capers
1 1/3 Tbsp
Capers, chopped, drained
Green Olives
3
Green Olives, chopped, pitted
Anchovy Fillets
3
Anchovy Fillets
rinsed, patted dry, and finely chopped
Fresh Oregano
2 Tbsp
Fresh Oregano, finely chopped
Fresh Mint
2 Tbsp
Fresh Mint, finely chopped
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Extra-Virgin Olive Oil
240 mL
Extra-Virgin Olive Oil
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Lemon
1
Lemon, juiced
Steak
Flank Steak
905 g
Flank Steak
cut in half
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
799
Fat
70.1 g
Protein
39.7 g
Carbs
7.1 g
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author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com

Cooking Instructions

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step 1
Combine Fresh Oregano (2 Tbsp), Fresh Parsley (1 bunch), and Fresh Mint (2 Tbsp) herbs in a mixing bowl.
step 1 Combine Fresh Oregano (2 Tbsp), Fresh Parsley (1 bunch), and Fresh Mint (2 Tbsp) herbs in a mixing bowl.
step 2
Add in Anchovy Fillets (3), Capers (1 1/3 Tbsp), Green Olives (3), Garlic (4 cloves) into the bowl of greens.
step 2 Add in Anchovy Fillets (3), Capers (1 1/3 Tbsp), Green Olives (3), Garlic (4 cloves) into the bowl of greens.
step 3
Add Extra-Virgin Olive Oil (240 mL), Red Wine Vinegar (2 Tbsp), Lemon (1), and Crushed Red Pepper Flakes (1/2 tsp) to the bowl.
step 3 Add Extra-Virgin Olive Oil (240 mL), Red Wine Vinegar (2 Tbsp), Lemon (1), and Crushed Red Pepper Flakes (1/2 tsp) to the bowl.
step 4
Stir to combine the marinade.
step 4 Stir to combine the marinade.
step 5
Place the Flank Steak (905 g) in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours.
step 5 Place the Flank Steak (905 g) in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours.
step 6
30 minutes before grilling, remove the steak from the marinade and set out on a plate and cover. Preheat the grill to blazing high heat.
step 7
Sprinkle both sides of the steak with Kosher Salt (to taste) and Ground Black Pepper (to taste). Grill over a direct flame until charred on both sides 4-6 minutes per side.
step 8
Remove the steak from the grill and allow to rest under tented foil for 5 minutes. Cut the steaks in half and then turn to slice thinly against the grain.
step 8 Remove the steak from the grill and allow to rest under tented foil for 5 minutes. Cut the steaks in half and then turn to slice thinly against the grain.
step 9
Top with chimi-verde and serve.
step 9 Top with chimi-verde and serve.

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