This week, during all the winter snow and blizzard, I was dreaming of summer nights. Grilling outdoors, fruit filled deserts, cold cucumber salads and icy beverages. Oh, and rose wine. But we still have some time before those most desirable days.
So I put on my winter coat and grilled a big steak for friends with an herby chimichurri like gaucho sauce. It wasn’t the same. And it’s hard to grill meat outside in 17 degree temperatures (hot grill, freezing air, what to do?). But it’s very fun and worth the real grill taste. We enjoyed this simple steak with Florida stone crabs, Hasselback potatoes and a crisp salad. Oh, and a big roaring fire.
Stay warm out there!
Grilled Gaucho Style flank Steak
- 1 bundle fresh flat leaf parsley
- 8 cloves garlic
- 1 1/2 teaspoons Smoked paprika
- 1 tablespoon fresh oregano
- 1/2 cup red wine vinegar
- 1 tablespoon Lime Juice
- 1 1/2 cups extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds skirt steak or flank steak, trimmed
In a food processor, pulse together the first nine ingredients. Save to serve with steak.
Season meat with salt, pepper and olive oil. Grill to desired temperature. Rest and serve with fresh sauce.