Tuesday, July 13, 2010

Chimichurri Steak

a lot like I order at the Border Cafe:

2/3 c fresh parsley
2 tb scallions
2 tb water
1 tb prepared horseradish
1 tb red wine vinegar
2 t olive oil
1/8 t salt
1 garlic clove
1 lb flank steak
1 t cumin
1 t salt
1/4 t black pepper

Combine first 8 ingredients (only ½ the
olive oil) in food processor until smooth.
Rub steak with cumin, salt & pepper.
Heat olive oil over med-high in large
skillet. Add steak and cook 3m on
each side.
Remove from pan, let stand 5m.
Cut diagonally across grain and serve
with chimichurri.
Yield: 3

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