This delicious take on a traditional chimichurri sauce replaces the usual parsley for arugula which adds an extra peppery bite to this spicy sauce. Adjust the spice easily by adding more, or less, red pepper flakes. This sauce is the perfect accompaniment for your family's favorite steak.
- One 2 lb. flank steak
- 1 cup packed fresh arugula leaves
- 5 medium cloves of garlic, peeled
- ¼ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- Favorite steak seasoning, optional
This steak can be cooked on the bbq or broiled in the oven. If cooking in the oven, preheat your oven to the “broil” setting. Season steak generously with salt, pepper and your favorite steak seasoning.
Make the chimichurri sauce: In a food processor, add the arugula, garlic, red pepper flakes and red wine vinegar. Pulse until smooth. Season to taste with salt and pepper. Pour the sauce into a bowl, and whisk in olive oil until fully incorporated. Set aside. I recommend making the sauce early in the day, so the flavors have a chance to meld together.
Place the steak on a foil lined sheet pan and broil for about 15 minutes, for medium rare.
Remove steak, and allow it to rest for about 10 minutes. Slice and serve with the chimichurri sauce.