Flank Steak with Chimichurri Sauce

Tell your taste buds to buckle up because this flank steak recipe is going to blow your buds away. The heat in the recipe takes this dish to another level for two reasons— flank steak is so juicy, and so flavorful and the sauce is like a fiery icing on the meat cake. The other great thing about flank steak is it doesn't cost very much. Average cost around here is about $8 for an entire flank steak, enough for 4 people. In general, spicy dishes call do well when there's a sweet wine to offset the heat. 

A red wine with a higher than average sweetness and tannins is the way to go.  Jammy Cabernets, Shiraz from Australia or Spanish Tempranillos are solid options.  Not only will the sweetness offset the heat, but you need high tannin to cut through the fat content of the beef. Because this dish is traditional Argentinian, a Malbec from Mendoza is a natural pairing.  

To get bang for your buck, I'd suggest checking out the Familia Grittini 200 Aero Malbec from Argentina.  This wine has QPR (quality/price ratio) written all over it...it's big, dark, brooding and brings it each time.  There's ripe fruit along with tobacco spice, and that's a good thing for the spicier chimichurri sauce.

HERE'S HOW TO MAKE IT:

• 1 Flank Steak -
• 1 bunch fresh parsley -
• 1 bunch cilantro -
• 4 cloves garlic - minced
• 3/4 cup olive oil -
• juice from 1 lemon -
• 1 TSP Chiptole or Serrano Chili -
• 1/3 cup red wine vinegar -
• 1 TSP red pepper flakes -
• 1 TSP ground cayenne -
• Salt & Pepper -

- video by GoGo Anita