Basil is the last stronghold of my garden. Currently, my basil plant is three feet tall and beautiful. Basil Chimichurri is the show stopper of this economic meat dish. Flank steak cooked just right with a little exceptional savoir-faire will deem you superstar chef status to those you entertain this Fall.
- 1 1/2 cups basil leaves
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
Place all ingredients in a food processor and pulse till slightly chunky in texture. Use as a condiment for grilled flank steak.
This will make 2/3 cup and the perfect amount to serve four people a nice steak dinner.
Flank Steak Marinade
- 2 lbs. flank steak
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup red wine
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
Combine marinade ingredients in a large sealable bag. Score steak along the grain penetrating only 1/4 inches deep. Place steak in marinade and seal. Refrigerate at least 4 hours or overnight.
Preheat grill to high heat. Remove from marinade and season steak with salt and pepper. Place steak on indirect heat and rack for 4-6 minutes on each side when the steak has reached 90 degrees F remove from grill and tent in aluminum foil. Let steak rest to retain its juices for 10 minutes: plate steak and slice against the grain in 1-inch pieces.
Add the awesome sauce – basil chimichurri. It’s magical.