Ingredients
Scale
- 1 1/2 lb. flap steak (mine was about 2 inches thick), room temperature
- salt and pepper, to season
- 1 cup arugula
- 1 cup flat leaf parsley
- 1 garlic clove
- 1 large pinch red pepper flakes
- 1/2 lemon, juiced
- 2–3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1/4 teaspoon each salt and black pepper
- 1/4 cup pine nuts, optional
Instructions
- Heat an outside grill or cast iron grill pan up over high heat.
- Season both sides of the steak, generously with salt and pepper. Let sit until the grill is heated.
- Grill the steak on the first side for at least 6 minutes or until the outside is very charred and crispy. Flip over and cook for another 6 minutes or until the steak is almost done to your likely. Remove the steak from the grill and let sit for 10 minutes before slicing into, on a cutting board.
- Meanwhile, add the arugula, parsley, garlic, red pepper flakes, lemon juice, olive oil, sherry, salt and pepper to a blender. Blend for 4-6 seconds or until pureed. Set aside.
- Slice the steak thinly and spoon over about half of the chimichurri and garnish with pine nuts. Serve with anything remaining chimichurri at the table.
Notes
Chimichurri makes for a great light and healthy salad dressing.
- Prep Time: 5
- Cook Time: 15
- Category: beef
- Method: grill
- Cuisine: dinner