Time to settle into your Olympic watching routine and eat like an olympian! Even though we’re not competing (ha!), dinner during the events will be very authentically Brazilian, which is to say, loads of chimichurri drizzled over everything.
Makes 4 Servings
What you need
1 ¼ cups packed parsley leaves
¾ cup packed cilantro
2 tablespoons red wine vinegar
3 cloves garlic
½ jalapeno, stem cut off
coarse salt and ground black pepper
½ cup Tessemae’s Cracked Pepper
1 pound flank steak
2 medium red onions, cut into ½-inch rounds
1 tablespoon oil
5 ounces arugula
What you do
- Heat your grill to medium-high.
- In a food processor, combine 1 cup of the parsley, ½ cup of the cilantro, the red wine vinegar, garlic, jalapeno, and ½ teaspoon salt. Process until finely chopped. Drizzle in the Cracked Pepper and process until creamy.
- Meanwhile, season the steak and onions with salt and pepper. Grill steak until medium-rare, about 3 to 4 minutes per side. Let the steak rest at least 5 minutes before slicing.
- Grill onion rounds, keeping them intact, until lightly charred, about 4 minutes per side. Serve steak, onions, and arugula with the chimichurri.