I know some of you are just now breaking out the grills, dusting them off and firing those puppies up, but in the Southwest, we have been grilling since, well, pretty much last fall! In fact, during the summer, we usually time our barbecues with when the shade hits the backyard. Because if there is anything hotter than Phoenix in the summer, it is Phoenix in the summer standing next to a fiery hot grill with the reflection of stainless steel metal. Yeah, good times.
I am a latecomer to Chimichurri sauce. I think I only tried it a few years ago, but boy am I glad. When chicken, brats and burgers get old on the grill, a nice flank steak with some chimichurri on the side is a tasty culinary departure from the ordinary. Just saying it makes me smile. “Chimichurri! Chimichurri! CHIMI…” Okay, I will stop now. Sorry. The flank steak is also a nice lean departure from other cuts of beef. I mean, I love a good ribeye, but the hips don’t lie! Unfortunately.
So without further ado! Make this tonight. Grill it up with some corn and a nice pasta salad, or some asparagus and some couscous, or some homemade mac n cheese and sliced tomatoes and avocados. Wow, 5 p.m. is a dangerous time to write this! Here’s what you need:
2 lbs or so of Flank Steak, or any steak really
3 T capers
2 large cloves of garlic, peeled
2 cups arugula (you can substitute cilantro)
1 cup flat leaf parsley (I won’t tell if you use the curly)
3 T red wine vinegar (or rice, I am all about the substitutions!)
2 t anchovy paste (or skip it if it freaks you out and makes you cry)
1 jalapeno seeded and diced (ditto above)
1/4 cup extra virgin olive oil
Preheat grill to desired setting. Using a food processor, blend capers and garlic, add arugula, parsely, vinegar, jalapeno, anchovy paste, and 1/4 cup olive oil until a coarse sauce forms; set aside. Grill flank steak and let rest. Slice against grain into thin strips, drizzle with Chimichurri. Enjoy!