Chimichurri Flank Steak with Peppers and Asparagus

Chimichurri Marinade

2-1/2 tsp garlic, minced
1/3 lbs flat leak parsley
6 tbsp sunflower oil
1 cup red wine vinegar
1 tbsp paprika
3-1/2 tsp salt

1. In a stainless steel bowl combine all ingredients and mix well

Finished Product

1 lbs beef flank
1/2 lbs asparagus, grilled and cut
1/2 lbs roasted red peppers, cleaned and cut
2/3 cup chimichurri marinade

1. Marinate flank steak with 3/4 of the chimichurri marinade for at least 3 hours
2. Sear the meat to medium rare or 135°F. Let rest
3. Slice thinly
4. Place strips perpendicular to your body position and add the peppers and asparagus. Roll up the strips like a cigar and dress with the remaining chimichurri marinade

Recipe courtesy of Chef Tony Cammalleri, Pusateri’s