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Photos credit: steven Freeman

by emeril lAgAsse

grilleD sTeAk WiTh

mArinATeD FlAnk chimichurri sAuce

chimichurri sauce is an Argentinean specialty that is particularly at home next to grilled meats. if youve not yet tried it, i bet youll fall in love with its intense, full flavor.


Serves 4 - 6 1 1⁄2 cups dry sherry 1⁄2 cup sherry vinegar 1 cup thinly sliced red onion 2 tablespoons minced garlic 1⁄2 cup olive oil one 1 1⁄2- to 2-pound flank steak 2 teaspoons salt 1 teaspoon freshly cracked black pepper chimichurri sauce (recipe follows), for serving

For the Chimichurri Sauce Makes about 2 1/2 cups 1 cup extra-virgin olive oil 2⁄3 cup sherry vinegar 2 tablespoons freshly squeezed lemon juice 1 cup chopped fresh flat-leaf parsley 1⁄4 cup chopped fresh basil 3 tablespoons minced garlic 2 tablespoons minced shallots 1 tablespoon chopped fresh oregano 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly cracked black pepper 1⁄4 teaspoon crushed red pepper


  • 1.

    in a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. stir to blend well. lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

  • 2.

    Preheat a grill to high.

  • 3.

    remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. grill the steak for 4 to 5 minutes per side for medium-rare. remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain, and serve it with the chimichurri sauce.

1. combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food processor, and pulse until well blended (do not puree). stir in the kosher salt, black pepper and crushed red pepper. Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.)

recipe courtesy emeril lagasse, from Emeril at the Grill, published by harper studio an imprint of harper collins, ©2009, martha stewart living omnimedia, inc. All rights reserved.

chef Emeril Lagasse is the chef/proprietor of 12 restaurants in major locations including new orleans (emerils, nolA and emerils Delmonico); las vegas (emerils new orleans Fish house, Delmonico steakhouse, Table 10, and lagasses stadium); orlando (emerils orlando and Tchoup chop); miami (emerils miami beach); and bethlehem, Pennsylvania (burgers and more and emerils chop house). lagasse is also a national Tv personality and has hosted over 2,000 shows on the Food network.

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