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Categories:
parsley fresh mint thyme garlic red wine vinegar olive oil flank steak red onions tomatoes oregano sweet paprika honey baby spinach tomatoes
Viewed: 28 - Published at: 7 years agoIngredients
- 1 bunch fresh parsley, chopped
- 1/2 bunch fresh mint, finely chopped
- 5 sprigs fresh thyme, chopped
- 4 cloves garlic, finely chopped
- 6 tbsp red wine vinegar
- 1 1/2 cups olive oil
- 1 1/2 lb flank steak
- 2 None red onions, 1 finely chopped, 1 finely sliced
- 2 None tomatoes, deseeded and cubed
- 5 sprigs fresh oregano, chopped
- 1 tsp sweet paprika
- 1 tsp honey
- 3.5 oz baby spinach
- 3.5 oz red and yellow cherry tomatoes
Method
- For green chimichurri, combine parsley, mint, thyme and 3 garlic cloves in a pestle with 2 tbsp vinegar and 3/4 cup olive oil. Pound with the mortar to form a paste then season to taste. Use 1/3 of sauce to coat meat and marinate for at least 4 hours, preferably overnight. Chill remaining chimichurri.
- For red chimichurri, combine finely chopped onion, remaining garlic, tomatoes, oregano and paprika. Add 2 tbsp vinegar and 1/2 cup olive oil and season to taste. Cover and chill.
- Remove meat from marinade, pat dry and season. Heat 2 tbsp oil in a pan and cook meat for 5 mins per side. Remove from pan, wrap in foil and let rest for 10 mins.
- Meanwhile, mix 2 tbsp vinegar with honey and season. Drizzle in 2 tbsp olive oil and mix well. Toss with sliced onion, spinach and cherry tomatoes.
- Slice meat and serve with salad and red and green chimichurri sauces.
