Flank Steak with Four Herb Paleo Chimichurri Recipe
Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe in a magazine. I have been making many variations since. This spicy four-herb version is by far my favorite. It pairs perfectly with beef, but we often drizzle the leftovers over scrambled eggs!
The chimichurri can be served immediately, but the flavors are greatly improved after a few hours.
I didn’t provide directions for grilling the flank steak… because *gasp* I don’t really know how to grill! I know, I know… you are thinking, but Arsy… there are grilling recipes in your book and on your site? That’s because my husband helps me with those. Since he is off at work today and I really wanted to get this giveaway launched, he is not here to tell me how he made the steak. It’s my goal to learn how to grill this summer and it’s perfect timing because my friend Tony Federico is coming out with a Paleo Grilling book in June (that is available for pre-order now)!.
I do remember my husband mentioning that he didn’t even salt and pepper the steak because he knew the chimichurri is packed with flavor, but he also wanted to taste the TX Bar Organics flank steak all on it’s own. And we all agreed that it was the bomb! It was so juicy and tender. There beef is really more tender than any grass-fed beef that we’ve ever had! If you don’t have a local ranch in your area, I highly recommend ordering beef from these guys!
Win The Paleo Foodie Cookbook Package from TX Bar Organics!
(3) 5oz Flank Steaks
(2) 5oz Filet Mignons
(5) 1lb Packages of 85% Lean Ground Beef
(1) Hard Copy of The Paleo Foodie (Just Released) By Arsy Vartanian
Four Herb Paleo Chimichurri Recipe
1 cup fresh parsley
1⁄2 cup fresh cilantro
1⁄4 cup fresh basil
1 tbsp fresh oregano
2 tbs white onion, chopped
2 tbsp red bell pepper chopped
1 serrano pepper, chopped (go half, if spicy isn’t your thing)
3 cloves garlic
1⁄2 tsp sea salt (find sea salt here)
1⁄2 tsp pepper
1⁄2 tsp cumin (find organic cumin here)
1 tsp chili powder (I like this chili powder, as it has no additives)
6 tbsp extra-virgin olive oil (my favorite oil)
2 tbsp red wine vinegar (I use this organic vinegar)
- Mix all ingredients in a food processor. Pulse a few times until blended but still coarse.
- Serve over or along side grilled meat of choice.
Click HERE to pin this recipe!