Sippity Sup’s Definitive Recipe for Chimichurri (with Flank Steak & Grilled Radicchio)

sippitysup's difinitive recipe for chimichurri and flank steakChimichurri was originally a sauce strictly for grilled meats. It is said to be from Argentina and first developed by an Irishman named Jimmy McCurry. Evidently his name was rather hard for the average meat-loving Argentinean to pronounce, so it got popularized into the moniker we accept today, chimichurri. Or so I have read.

It is a fabulous story full of irony. The irony is made sweeter because it is very hard to say definitively if the story has any basis in fact. 

Which is a great testament to chimichurri in general. Because it is nearly impossible to find a recipe that could definitively be called chimichurri!

I know, I have researched it. 

Today another great irony is about to be born. Have you heard the story about the man who lives in California, having never actually made a chimichurri sauce before decided to create the definitive recipe? He called it “SippitySup’s Definitive Recipe for Chimichurri”. He was smart enough to put it in html too. So now if you google “Definitive Recipe for Chimichurri” you get SippitySup’s definitive answer. Definitively!

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Chimichurri Flank Steak with Grilled Radicchio and Onions

 Serves 4

 1/2‑cup coarsely chopped mint leaves

 1/2‑cup coarsely chopped parsley

 1/4‑cup oregano leaves

 2 tablespoon coarsely chopped basil leaves

 1/2‑cup extra-virgin olive oil

 1/4‑cup sherry wine vinegar

 1/4‑teaspoon black pepper

 1/2‑teaspoon coarse salt

 4 large garlic cloves, finely minced

 2 medium shallots, finely minced

 2 teaspoons crushed red pepper (to taste)

 Kosher salt and freshly ground pepper

 1 1/2 lb flank steak about 1 inch thick

In the bowl of a food processor, add mint, parsley, oregano, basil, along with the olive oil, sherry wine vinegar. Pulse until well blended but do not puree. 

Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, minced garlic, minced shallots and the crushed red pepper. Pulse one or two times until the mixture is just combined.

Set aside 1 cup of the chimichurri in a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak on another day, refrigerate sauce for up to 3 days. Bring it back to room temperature before serving.)

Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, re-sealable plastic bag. Add the remaining chimichurri. Seal bag and refrigerate the steak for at least 2 hours and up to 4 hours.

Preheat a grill pan to medium heat.

Once the steak has been marinated, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the chimichurri sauce off the steak and discard the sauce. Put the steak onto the hot grill pan. 

For a steak that is about 1 inch thick, cook it for 6 minutes on the first side. Then flip it over and continue to cook until the steak is done, about 4 minutes more for the rarer side of medium-rare. 

When cooked to your liking move the steak on a cutting board. Allow it to rest for 6 to 8 minutes. This is very important.

When ready to serve cut the steak across the grain on the diagonal and fan the slices out over a serving platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table, along with crusty bread, the grilled radicchio and onions.

Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

grilled flank steak with chimichurriGrilled Radicchio and Onions

1 large heads of radicchio, well rinsed, outer leaves removed
1 large yellow onion, sliced into 1/2” intact discs
Extra-virgin olive oil
Sea salt or kosher salt and freshly ground black pepper
Sherry vinegar, optional

Preheat a grill pan over medium-high heat.

Cut the radicchio into quarters taking care to leave the root end intact so that the quarters stay together. Brush olive oil liberally onto all sides of the vegetables. Sprinkle with plenty of coarse salt and pepper. Also coat the onion slices with oil, salt and pepper.

Grill (cut sides down first on the radicchio) until the vegetables just begin to wilt and get brown on the edges, about 1 to 2 minutes. Turn to the other cut side and grill for 1 minute longer. Lastly, grill the outside leaves of the radicchio for a moment to get attractive grill marks. Transfer these to a serving platter and serve, warm or at room temperature. You may drizzle with a little sherry wine vinegar right before serving if desired.


Greg Henry