Flank Steak with Aji Charapita Chimichurri
Rated 5.0 stars by 3 users
Category
Steak
Cuisine
Argentinian
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
This dish is very Argentinian with the meat and the chimichurri and has tons of fresh flavors that really are strong and work well together. It also comes together in a snap on a weeknight if that’s what you’re looking for. I pared the dish with some potato wedges that I will share in another post. Steak and potatoes. There may have been a salad too, I can’t remember. This recipe would also be happy wrapped up in a tortilla.
The Aji Charapitas are a cool pepper.
Tiny, yet oh so very fiery, the aji charapita has wild roots. It hails from the jungles of northern Peru, and has mainly grown wild – only recently being cultivated for commercial use. Its size is small, like an American chiltepin, but that small package holds plenty of fire. Its a favorite as a fresh finishing spice for rice dishes, fish, and chicken. And the aji charapita’s fruity flavor adds a nice tropical touch to salsas and sauces.You can find the seeds here and grow them yourself.
Author:Jay Gleaton
Ingredients
- 1 Cup packed of parsley
- 4 Cloves garlic or more if small
- 10 Aji charapita peppers (1 Jalapeno, or one habanero)
- 1 Tsp salt
- 1 Tsp. pepper
- 1 flank steak, trimmed of fat and silverskin
- Salt
Chimichurri
Steak
Directions
- Start this dish off by making the spiced chimichurri.
- Place the parsley, garlic, peppers, salt, and pepper in a food processor and process until it’s nice and fine, scraping the bowl as necessary. This can be done by hand… If you do, I hope you have strong arms, keep chopping.
- Add the oil to the mixture
- Take about 1/4 of the mixture and spread it on the steak and reserve the rest for topping.
- Wait 20 minutes while you are warming up the grill.
- Grill over high heat about 5 minutes per side for medium/medium rare depending on the size of the steak or to desired doneness. You can turn halfway through each side if you want fancy grill marks for kudos. You’re just going to cut this apart though so don’t worry too much about it.
- Pull the steak off and wrap in tin-foil for 10 minutes
- And then unwrap. It should be juicy. Like very. Yum.
Slice the meat thin against the grain. Your knife does the work so you’re mouth doesn’t have to. Spoon the Chimichurri sauce over the steak and serve with some of the juice from the steak.
