Steak with Chimichurri and Grilled Peppers
Recipe by Gingham
Sliced steak with a bright herb sauce, over peppers and onions charred in the same pan.
Ingredients
Chimichurri
- 1 cup packed flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano or cilantro, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp kosher salt
Steak and peppers
- 2 lb flank or sirloin steak
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 bell peppers, sliced into strips
- 1 red onion, cut into wedges
- 1 tbsp olive oil
Method
Stir the chimichurri ingredients together and let it sit while you cook, so the garlic mellows.
Pat the steak dry and season it all over with the salt and pepper.
Heat a grill or a large cast iron skillet over high heat. Toss the peppers and onion with the oil and cook, turning now and then, until charred and soft, 8 to 10 minutes. Set them aside.
Cook the steak, turning once, until it reaches 130°F in the thickest part for medium-rare, 4 to 6 minutes a side for flank.
Let it rest for 10 minutes, then slice it thinly across the grain.
Pile the peppers and onions on a platter, lay the steak over them, and spoon the chimichurri on top.
Notes from the source
Chimichurri keeps for 3 days in the fridge and is good on eggs, potatoes, and chicken too.