Ingredients
- 1 flank steak with weiht 3.5 lb
- 2 tbsp. spoon of natural olive oil
- Salt and freshly ground black pepper
For the green sauce
- 90 g of leaves and tender stems of fresh Italian parsley
- 6 cloves garlic, cut into 4 pieces
- 2 tbsp. spoon leaves fresh oregano
- 180 ml natural olive oil
- Large sea salt and freshly ground black pepper
- 0.25 tsp. red pepper flakes
- 3 tbsp. wine vinegar
Info about green sauce
In Argentina, the green sauce is used everywhere, like in the United States we use ketchup or soy sauce is used in China.
It is served to any fried or grilled food, it should be add to asado – a mixture of meat products on the grill with fried empanada.
This sauce can be used as a marinade. Green sauce can be homogeneous or consist pieces of vegetables; ingredients may also vary, but it always present the olive oil, vinegar or lemon juice, garlic and herbs.
Cooking method
Wipe flank steak with paper towel and put onto a large baking dish. Pour of 2 tbsp.spoons of oil and add salt and pepper.
Cover with polyethylene film and put it in the fridge for 4 hours or overnight. Take the steak from the refrigerator 45 minutes before grilling.
To make the green sauce, chop parsley, garlic and oregano (you can use a food processor).
Put the mixture into a small bowl and add 180 ml of olive oil, 1 tbsp. of sea salt, 1 tsp. of black pepper and red pepper flakes.
If the sauce is not necessary to be cooked right now, cover it with a lid and place in refrigerator for 4 hours maximum; take from the refrigerator before use. Just before serving, add the vinegar.
Lay a fire in a charcoal grill covered with a lid and let the coals burn until they are covered with white ash.
Using tongs distribute the coals in such a way that the thickness of the burning coal layer was about 2-3 thicknesses of a layer , and place the rack in a distance of 7.5-10 cm above the coals.
If you have a gas grill, turn on high heat. Fry the steak directly over a strong fire for 4 minutes.
Flip steak and cook another 4-6 minutes and insert a thermometer into the thickest part of the steak, until temperature rise to 54 ° C (semifinished condition).
Put the steak onto a cutting board, cover with aluminum foil and let it cool up to 5 minutes. Slice across the grain on the diagonal into slices of 6mm thick.
Put on warmed individual plates and pour with sauce. Serve the remaining sauce.
