Being new to this whole smoking addiction I thought I'd vary from the path a little and march to the beat of that different drummer.
I'm not sure how many have ever used chimichurri sauce but I have to tell you, it's fantastic in meats for grilling. I got this recipe from the net and thought I'd give it a try.
This is what I'm shooting for.
http://www.seriouseats.com/recipes/2...-grilling.html
And now, on with the show.....
For the chimichurri sauce:
1 cup packed fresh parsley leaves
5 medium cloves of garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
For the steak:
2 pounds flank steak
Salt and freshly ground black pepper to taste
Fisrst I prepared the sauce per instructions
Next, I butterflied my two flank steaks with the grain, wide open, but not completely split. I'd recommend chilling the meat in the freezer for a spell to get it good and firm. A nice sharp fillet knife will do wonders here.
With the the steak butterflied & open I spread the sauce liberally onto the meat.
I rolled the meat near side to far pulling the roll towards me gently so I didn't squeeze out all the goods whilst I was rolling.
After getting the flank rolled up I used some butchers twine to tie it up good. Notice the twine runnin from end to end. I tucked the ends in a bit to hold the goods while resting and grilling.
After I finished preparing the rolls and tying them up, on to a platter and into the fridge they went to rest until grilling tonight keeping a little extra sause for basting.
One last thing I gotta mention. You'll probably fall prey to finger lickin... Just so long as you do go to lickin the spoon and bowl it'll probably turn out alright.
I'm not sure how many have ever used chimichurri sauce but I have to tell you, it's fantastic in meats for grilling. I got this recipe from the net and thought I'd give it a try.
This is what I'm shooting for.
http://www.seriouseats.com/recipes/2...-grilling.html
And now, on with the show.....
For the chimichurri sauce:
1 cup packed fresh parsley leaves
5 medium cloves of garlic, peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
For the steak:
2 pounds flank steak
Salt and freshly ground black pepper to taste
Fisrst I prepared the sauce per instructions
Next, I butterflied my two flank steaks with the grain, wide open, but not completely split. I'd recommend chilling the meat in the freezer for a spell to get it good and firm. A nice sharp fillet knife will do wonders here.
With the the steak butterflied & open I spread the sauce liberally onto the meat.
I rolled the meat near side to far pulling the roll towards me gently so I didn't squeeze out all the goods whilst I was rolling.
After getting the flank rolled up I used some butchers twine to tie it up good. Notice the twine runnin from end to end. I tucked the ends in a bit to hold the goods while resting and grilling.
After I finished preparing the rolls and tying them up, on to a platter and into the fridge they went to rest until grilling tonight keeping a little extra sause for basting.
One last thing I gotta mention. You'll probably fall prey to finger lickin... Just so long as you do go to lickin the spoon and bowl it'll probably turn out alright.
