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Ingredientes
- 4 lb flank steak or possibly other red meat (meat should be of uniform thickness, no more than 1 1/2") Chimichurra Sauce (see recipe)
- 1 1/2 c. extra virgin olive oil
- 2 Tbsp. granulated garlic
- 1 x fresh lemon squeezed
- 2 Tbsp. cracked black pepper
- 1 Tbsp. sea salt
Direcciones
- Combine the meat and the marinade ingredients in a plastic Ziplock bag for at least 48 hrs.
- Cook over a very warm charcoal or possibly gas fire as close to the flames as you can. You can even use a grill basket and rest it on top of the flames. Cook for about 3 to 4 min per side allowing the heat to create a crust on the outside of the steaks.
- Don't overcook. If you aren't sure of the doneness, take a test slice to check. Remember, you can always put it back on, but if it's overcooked, it's history!
- Serve thinly sliced across the grain and accompany with Chimichurra sauce.
- This recipe yields 6 servings.
- Comments: This is an Argentine specialty. Our favorite cut is flank steak, but beef tri-tips trimmed of excess fat work well, as do various types of game, including elk, moose and deer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 963 | |
| Calories from Fat 674 | 70% |
| Total Fat 75.77g | 95% |
| Saturated Fat 16.49g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 1329mg | 55% |
| Potassium 1060mg | 30% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.88g | 1% |
| Protein 64.9g | 104% |
