Chef Michael Feker’s Bloody Mary Marinaded Flank Steak

with Gaucho-Style Argentinean Chimichurri

Suggested Sides: Rosemary Garlic Potato Salad

and Chilled, Grilled Portobello Mushrooms

Beef

2 pounds of flank steak (or your favorite cut). Contact me to learn why I choose Flank Steak!

Bloody Mary Marinade

• 1 kiwi peeled & sliced thin
• 3 tablespoons lemon juice
• 1 cup Bloody Mary mix
• 1 cup of Vodka
• 2 tablespoon of Worcestershire sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon of celery salt

Chef's Note: Also brilliant for any grilled fish or chicken (just omit kiwi)

Marinade Directions:
Blend and pour over meat and marinate for 6 hours covered and refrigerated.

Argentinean Chimichurri Sauce:

• 1 cup lightly packed chopped parsley, chopped (ideally, flat leaf "Italian" parsley)
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves, chopped (optional)
• 2 tablespoons shallot minced
• 3/4 cup olive oil
• 2 tablespoons white Balsamic vinegar

Directions: Mix all ingredients and let sit in a bowl over night.

Grilling Directions:
Remove meat from marinade and grill over a medium grill to the preferred doneness. Slice thin against the grain and enjoy with chimichurri sauce and crispy bread, and chilled Mojito.