Boudro’s Flank Steak with Chimichurri Sauce

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Boudro's Flank Steak


Flank Steak Marinade

  • ½ Can of Beer
  • ¼ Cup of Canola Oil
  • ½ Whole Onion, Chopped
  • 4 Whole Garlic Cloves
  • 1 Bay Leaf
  • 1 Tablespoons of Worcestershire Sauce
  • 1 Teaspoon of Chili Powder
  • 1 Teaspoon of Black Pepper
  • ½ Teaspoon of Tobasco
  • Juice of 1 Whole Lime
  • ½ Whole Papaya, Diced

Chimichurri Sauce

  • 5 Cloves of Garlic, Chopped and Packed
  • Bunch of Parsley, Finely Chopped
  • ½ Bunch of Cilantro, Finely Chopped
  • ½ of 1 Pickled Green Jalapeno
  • 2 Whole Pickled Red Peppers
  • Kosher Salt to Taste
  • ¼ Cup of Extra Virgin Olive Oil
  • 1 Ounce of Fresh Lime Juice

This dish has the Southwest flair Boudro’s is famous for. You can enjoy it on the beautiful River Walk – or, it’s easy enough to make at home!

Chimichurri Sauce:  Combine all dry ingredients and add to Olive Oil, stir until well coated with oil.  Add Lime Juice.  Keep Refrigerated.

Flank Steak Marinade:  Combine all ingredients and marinate Flank steak up to 24 hours in advance. Grill steaks.

Presentation: Drizzle Chimichurri Sauce over steak and enjoy!

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