Recipe courtesy of Anne Burrell
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Total:
2 hr 45 min
Active:
45 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Chimichurri:
  • 3/4 cup Spanish olive oil
  • Juice of 1 lime 
  • 3/4 cup parsley leaves, finely chopped 
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped 
  • 1 shallot, minced 
  • Salt and pepper
Steak:
  • 5 to 6 ounces skirt steak
  • Salt and pepper 
Vegetables:
  • 4 ounces green beans
  • 1/4 bulb fennel, sliced 
  • 1 tomato, diced 
  • 1 tablespoon olive oil 
  • 1 clove garlic, minced 
  • Salt and pepper 

Directions

For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.

For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.

Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.

For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.

Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.

Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.

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