Chimi-Verde Steak

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Chimi-Verde

1 bunch

Fresh Parsley , finely chopped

4 cloves

Garlic , minced

10 g

Capers , chopped, drained

3

Green Olives , chopped, pitted

3

Anchovy Fillets

rinsed, patted dry, and finely chopped

3 g

Fresh Oregano , finely chopped

3 g

Fresh Mint , finely chopped

30 mL

Red Wine Vinegar

240 mL

Extra-Virgin Olive Oil

as needed

Crushed Red Pepper Flakes

1

Lemon , juiced

Steak

905 g

Flank Steak

cut in half

to taste

Kosher Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Combine Fresh Oregano (3 g) , Fresh Parsley (1 bunch) , and Fresh Mint (3 g) herbs in a mixing bowl.

Step 2

Add in Anchovy Fillets (3) , Capers (10 g) , Green Olives (3) , Garlic (4 cloves) into the bowl of greens.

Step 3

Add Extra-Virgin Olive Oil (240 mL) , Red Wine Vinegar (30 mL) , Lemon (1) , and Crushed Red Pepper Flakes (as needed) to the bowl.

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 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 9

Top with chimi-verde and serve.