FOOD NEWS
Marinate Steak In Chimichurri To Increase The Bold, Tangy Flavors
BY RYAN CASHMAN
Chimichurri, a sauce made of olive oil, vinegar, parsley, oregano, garlic, salt, and pepper, is typically used as a condiment for steak, but works just as well as a marinade.
Standard green chimichurri focuses on tangy and herbal flavors, while the red version amps up the heat chili flakes. The vinegar in both versions helps to tenderize a steak.
The sauce injects bold flavors directly into the meat. You've got tangy vinegar, the sharp bite of the garlic, herbal parsley and oregano, and the peppery olive oil.
Inexpensive cuts that are a little tough, such as flank, skirt, bottom round, or sirloin tip, benefit the most from marinating. Start by making your chimichurri in advance.
Let the chimichurri sit in the fridge for a day or two to amplify the flavors, then coat the meat with the sauce and leave it to tenderize in the fridge for 3 hours to overnight.
Before cooking it, take the steak out of the fridge and let it come to room temp, dry the outside, and grill or pan-fry it. Spoon chimichurri over the steak for even more flavor.