This traditional South American condiment is made from a variety of fresh spices. We included yogurt in this sauce to help cool the heat from the red pepper flakes.
| Chimmi-churri Sauce | ||
|---|---|---|
| 1⁄2 | c | extra virgin olive oil |
| 2 | clove | garlic (peeled) |
| 1⁄3 | c | sherry wine vinegar |
| 1⁄4 | c | chopped fresh parsley |
| 1⁄4 | c | chopped fresh cilantro |
| 1⁄4 | c | fresh oregano leaves |
| 3 | tbsp | fresh mint leaves |
| 1 | tsp | red pepper flakes |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| Salt and pepper to taste | ||
| Flank Steak | ||
| 1 | lb | flank steak (cleaned and trimmed) |
| 1 | tbsp | olive oil |
Finely chop first 8 ingredients in processor.
Gently fold in plain lowfat yogurt and chill until ready to serve.
Season steak with olive oil, salt and pepper.
Place steak on grill and cook to desired doneness, about 4 minutes per side for medium-rare.
Remove steaks from grill; let stand 5 minutes.
Thinly slice steaks across grain.
Serve with Chimmi-churri sauce.