Flank Steak with Chimichurri

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.

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For the Chimichurri:
2 garlic cloves
1/2 cup Italian parsley, chopped
1 tsp dried de Arbol chile, crushed
2 Tbsp fresh lime juice
1/4 tsp cumin powder
1/2 tsp white pepper, freshly ground
1/4 tsp sugar
1/4 tsp sea salt
1 Tbsp water
2 Tbsp extra virgin olive oil

For the Flank Steak:
1 lb flank steak, trimmed
2 garlic cloves, minced
1 Tbsp fresh lime juice
1/2 tsp white pepper, freshly ground
1 tsp sea salt


To prepare the Chimichurri, place all ingredients (except oil) in a blender and pulse until minced. Scrape any ingredients off the sides and begin running blender on low. Slowly add the oil and process until well blended. Set aside in a small bowl.

Combine the ingredients for the steak in a large bowl. Add the steak and rub with ingredients until evenly coated.

Prep grill with cooking spray and preheat to medium-high. Place steak on grill rack cover and grill. Cook for about 6 minutes on each side or until desired doneness. Remove from heat and cover. Let steak rest for 5 minutes.

Place steak on serving platter and slice thinly across the grain. Drizzle the Chimichurri evenly over the top. Serve with bismati rice and salad.

Serves 4. Heat Level: Mild

From Chile Peppers calendar, by Larry Noggle.