Chimichurri is an original Argentinean marinade for meat but in this case is used through the cooking and adds a wonderful depth of flavour. This is a real Summer time BBQ feats and not just a mans meal, although if you get a piece of flank steak or rib eye that you can finish all in one then best of luck to you. This is al fresco dining and added with a light salad and some wedges or potato salad, you have a great friends for dinner dish.
WHAT YOU NEED
1 12oz bottle of beer
1 tsp cumin seeds
2 cups coriander
1 cup flat parsley
3 cloves garlic
1 tsp crushed red pepper flakes
1 tsp sugar
1/3 cup extra-virgin olive oil
3 tbls red wine vinegar
2 finely shredded carrots
¾ tsp salt
650g of flank or rib steak (make sure the meat is of excellent quality as a slightly rarer meat works better for this entire dish as a whole.
WHAT TO DO
In deep saucepan, combine the beer and cumin seeds; bring to a boil. Cook until beer is reduced to about 1/3 cup or for about 10 minutes. Remove mixture from heat and cool to room temperature. Transfer to medium bowl and set aside.
In bowl of food processor, combine corriander, parsley leaves, garlic, red pepper flakes and sugar. Pulse together until mixture resembles a coarse paste. Scrape mixture into beer sauce; add oil, vinegar, shredded carrot and salt. Stir well until sauce comes together. Let stand at room temperature one hour to allow flavours to develop and marry together.
Place steak on a plate and brush both sides, using ¼ cup of the chimichurri sauce. Let marinate at least two hours and up to six hours.
Prepare an outdoor grill with a medium-hot heat, or preheat a stove-top grill pan. Grill steak for seven to nine minutes per side for a medium rare doneness. Remove steak, place on a cutting board and loosely tent with foil. Let rest for 10 minutes. Thinly slice across the grain, and serve with the additional chimichurri sauce.
As I said above, add a salad and some potato wedges for an excellent summer time BBQ dish.
