Recipe courtesy of Texas de Brazil (www.texasdebrazil.com)
The Flank Steak:
1 large piece of flank steak, without removing the fat
4 lbs. Brazilian Sal Grosso (rock salt)
Prepare an open flame grill, charcoal or wood; a medium to high temperature is required and the flames must get very close to the meat. Apply a generous amount of salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty. Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once.
Once ready, grab the flank steak with a large tongs and hit the meat with the side of a large knife to eliminate the extra salt. Let the meat rest for a couple of minutes before slicing it.
The Chimichurri Marinade and Sauce:
1 cup of olive oil
¼ cup of lemon juice
½ cup of chopped parsley
¼ cup of cilantro
2 soup spoons of fresh chopped garlic
1 soup spoon of dry oregano
1 soup spoon of red crushed pepper
Salt to taste
Using a large chef knife chop the parsley and cilantro, move to a bowl and add all other ingredients. It can be used as a marinade for beef and chicken or as a sauce for the meat after grilled. The chimichurri can be refrigerated for about 2 weeks.