The Easiest Summer Steak Recipe

Bobby Flay's Easy & Delicious Chimichurri SteakBobby Flay's Easy & Delicious Chimichurri Steak

A cookout should be relaxing and the less time you spend manning the grill, the more time you can spend enjoying one of summer's finest rewards: a great steak. Make Bobby Flay's version of chimichurri-Argentina's answer to barbecue sauce- in minutes and let it do all the work as both a marinade and a dipping sauce. It's great on steak, chicken, and pork.

The Ultimate Guide To Summer Grilling!



Chimichurri

1 1/2 cup Spanish olive oil
Juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste

Instructions:
Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.

(Looking for a great steak sauce? Switch to this awesome recipe.)

Gaucho Steak
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri
Salt and pepper

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

2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season 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 doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side.

(Want more delicious recipes for power-packed breakfasts, fast weeknight dinners, snacks, grill surprises, and big-batch meals for a crowd that'll inspire unforgettable occasions? Pick up a copy of Guy Gourmet today!)

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