You know the best part of visiting out-of-town friends? Aside from catching up and reliving old times, our visits typically involve an extensive tour of their local food scene. Our trips to Louisville, KY are no different. When our good friends introduced us to Seviche, it quickly become a favorite of ours too.
This is also where are love affair with chimichurri began. The flank steak version was flavorful and perfectly balanced with scratch mashed potatoes. The lemon and lime juice do wonders to tenderize the meat before it hits the grill.
We came home that Sunday night and attempted our first version. It was good, but not good enough. After 2-3 more experiments, we came up with this version and at last found a keeper. The flank steak is excellent on its own with a side of veggies or thinly sliced in tacos drizzled with even more chimichurri sauce.
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 2T fresh garlic, chopped
- 1 cup red wine vinegar
- ½ cup olive oil
- ½ T kosher salt
- 1 T crushed red pepper flakes
- 1 lemon
- 1.5lbs flank, flat iron or skirt steak
- 1. Wash and dry the herbs. Coarsely chop, discarding the thicker stems.
- 2. Add chopped herbs, garlic and vinegar to a food processor or blender.
- 3. Slowly pour in olive oil while the machine is running.
- 4. Add salt and pepper and pulse to combine.
- 5. Combine the juice of the lemon and the lime with 1 cup of the chimichurri sauce and marinate for at least 2 hours (although you’ll be rewarded for marinating it overnight) .
- 6. Grill on high heat for desired preparation. Cover and let sit for 5 minutes before slicing.
- 7. Cut across the grain of the steak and serve.