Tender flank steak grilled to perfection and served with a smooth chimichurri sauce is a beautiful, savory dish for any day of the week. Tip: Pair this Argentinian-inspired dish with a vinegar-based potato salad for a picnic setting.
Find the recipe, from Chicago food writer Lisa Futterman, in our “Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More,” a compilation of more than 100 recipes from the Tribune’s archives. All tested in the Tribune’s test kitchen, the recipes include everything for summer entertaining: cocktails, appetizers, quick salads, grilled entrees, plenty of sides and desserts.
To celebrate summer and “Summer Cooking,” we’re publishing a recipe a week from the book. For more, go to chicagotribune.com/summercooking.
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The hardcover book, published by Evanston-based Agate Surrey, is $24.95 wherever cookbooks are sold and also at store.chicagotribune.com.
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Carne asada with chimichurri
Prep: 15 minutes
Cook: 10 minutes
Makes: 6 servings
1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley)
2 tablespoons fresh oregano leaves
2 large cloves garlic, whole
1/4 small yellow onion, whole
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon red chili flakes
Kosher salt and freshly ground pepper, to taste
2 pounds skirt steak or flank steak
1 For chimichurri sauce, place all ingredients (except steak) into a blender; blend to a smooth sauce. Taste for seasoning.
2 Heat grill to medium high. Season steak generously with kosher salt and freshly ground pepper. Place steak on grill; cook to desired doneness, turning once, 10 minutes. Allow to rest 5 minutes before slicing on the diagonal. Serve with chimichurri sauce, baguettes and a simple salad of lettuce, tomato, onion, oil and vinegar.