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.
Total Time
2hr 15min
5.0
10 Ratings
Author: Hapa Nom Nom
Servings:
4
Ingredients
Chimi-Verde
•
1
bunch
Fresh Parsley
, finely chopped
•
4
cloves
Garlic
, minced
•
4
tsp
Capers
, chopped, drained
•
3
Green Olives
, chopped, pitted
•
3
Anchovy Fillets
•
2
Tbsp
Fresh Oregano
, finely chopped
•
2
Tbsp
Fresh Mint
, finely chopped
•
2
Tbsp
Red Wine Vinegar
•
1
cup
Extra-Virgin Olive Oil
•
as needed
Crushed Red Pepper Flakes
•
1
Lemon
, juiced
Steak
•
2
lb
Flank Steak
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Combine Fresh Oregano (2 Tbsp), Fresh Parsley (1 bunch), and Fresh Mint (2 Tbsp) herbs in a mixing bowl.
2.
Add in Anchovy Fillets (3), Capers (4 tsp), Green Olives (3), Garlic (4 cloves) into the bowl of greens.
3.
Add Extra-Virgin Olive Oil (1 cup), Red Wine Vinegar (2 Tbsp), Lemon (1), and Crushed Red Pepper Flakes (as needed) to the bowl.
4.
Stir to combine the marinade.
5.
Place the Flank Steak (2 lb) in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours.
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.
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.
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.
9.
Top with chimi-verde and serve.
Nutrition Per Serving
CALORIES
799
FAT
70.1 g
PROTEIN
39.7 g
CARBS
7.1 g
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