Abanico de ternera a la parrilla con chimichurri

Ingredientes

• 1 1/2 pounds flank steak
• 2 Tablespoons olive oil
• 1 1/2 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/3 cup fresh parsley (roughly chopped)
• 1/4 cup fresh oregano leaves
• 1/4 cup red wine vinegar
• 4 cloves garlic
• 2 teaspoons crushed red pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Preparación

1. 1

   Mix together all the spices and olive oil to form a paste. Spread evenly over the steak and allow to rest for 30 minutes at room temperature or overnight in the refrigerator.

2. 2

   Preheat grill on High for 10 minutes. Reduce heat to medium and place steak on the grill. Cook uncovered for 6 minutes, turning once, for medium- rare (or longer for your preferred temperature).

3. 3

   Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices and top with sauce.

4. 4

   --- Chimichurri ---

5. 5

   Chop: In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.

6. 6

   Rest: Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.