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RECIPE
14 INGREDIENTS9 STEPS2HR 15MIN

Chimi-Verde Steak

5.0
9 Ratings

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Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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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.
2HR 15MIN
Total Time

Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Chimi-Verde

1 bunch
Fresh Parsley , finely chopped
4 cloves
Garlic , minced
1 Tbsp
Capers , chopped, drained
3
Green Olives , chopped, pitted
3
Anchovy Fillets
rinsed, patted dry, and finely chopped
2 Tbsp
Fresh Oregano , finely chopped
2 Tbsp
Fresh Mint , finely chopped
2 Tbsp
Red Wine Vinegar
1 cup
Extra-Virgin Olive Oil
1/2 tsp
Crushed Red Pepper Flakes
1
Lemon , juiced

Steak

2 lb
cut in half
to taste

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Nutrition Per Serving

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CALORIES
812
FAT
70.3 g
PROTEIN
40.4 g
CARBS
9.9 g

Cooking Instructions

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Step 1
Combine Fresh Oregano (2 tablespoon), Fresh Parsley (1 bunch), and Fresh Mint (2 tablespoon) herbs in a mixing bowl.
Step 2
Add in Anchovy Fillets (3), Capers (4 teaspoon), Green Olives (3), Garlic (4 clove) into the bowl of greens.
Step 3
Add Extra-Virgin Olive Oil (1 cup), Red Wine Vinegar (2 tablespoon), Lemon (1), and Crushed Red Pepper Flakes (1/2 teaspoon) to the bowl.
Step 4
Stir to combine the marinade.
Step 5
Place the Flank Steak (2 pound) 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.

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Nutrition Per Serving
Calories
812
% Daily Value*
Fat
70.3 g
90%
Saturated Fat
14.1 g
70%
Trans Fat
0.0 g
--
Cholesterol
104.1 mg
35%
Carbohydrates
9.9 g
4%
Fiber
1.3 g
5%
Sugars
2.7 g
--
Protein
40.4 g
81%
Sodium
1206.9 mg
52%
Vitamin D
--
--
Calcium
48.6 mg
4%
Iron
5.0 mg
28%
Potassium
142.0 mg
3%
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