Serves: 6 to 8
- 3 lbs. of flank steak
- Teriyaki sauce for marinade
Cherry Chimichurri Sauce Ingredients:
- 1-cup sweet dark cherries (pitted and chopped)
- 1 bunch of Italian Parsley (chopped)
- 1 bunch of cilantro (chopped), reserve sprigs for garnish.
- ¼ cup of chopped red onion
- 4 cloves garlic
- 1 cup of olive oil
- 2 Tbs. sherry vinegar
- 1 Tbs. lemon juice
- Salt to taste
- ¼ tsp. crushed red pepper flakes
Marinate flank steak in teriyaki sauce overnight (in refrigerator).
In a blender or food processor add all the other ingredients except cherries and pulse on high until the sauce is well combined. Remove half of the green chimichurri sauce and add cherries to the chimchurrri sauce that is left in food processor. Pulse until well combined, and small pieces of cherries are left in sauce.
Store both green and red chimichurri sauces in refrigerator overnight, to allow flavors in sauces to infuse.
The next day, grill steak over medium high heat. Meat should cook on outdoor grill in 20 minutes. Remove meat when desired rareness is reached. Wrap streak in foil and let meat rest 10 minutes before slicing
To serve, place green chimichurri sauce under carved meat and top steak with sweet black cherry chimichurri sauce and finish with a cilantro sprig.
Leftover chimichurri sauces freeze well, too!