Beef With Tangy Grapefruit Chimichurri Sauce
Ingredients
- 4 cloves garlic
- 120 g coarsely chopped parsley
- 120 g coarsely chopped corianer
- 2 tablespoons chopped fresh oregano leaves
- 1 teaspoon red pepper flakes
- 1-½ teaspoons coarse salt
- 250 ml 100% Florida grapefruit juice
- 2 tablespoons extra virgin olive oil
- 900 g flank steak
- Salt to taste
- Black pepper to taste
Preparation
Beef With Tangy Grapefruit Chimichurri Sauce
Place garlic, parsley, coriander, oregano, red pepper flakes, coarse salt and pepper in bowl of food processor; cover and pulse to finely chop mixture.Add grapefruit juice and oil in small stream while food processor is running; process until sauce is smooth.Let sauce stand at room temperature for at least 1 hour before serving.Meanwhile, season flank steak with salt and pepper to taste; grill over medium heat to desired doneness.Remove from heat; let steak rest for 10 minutes.Slice flank steak diagonally across grain; place on serving platter and spoon Tangy Grapefruit Chimichurri Sauce on top.
