Chef Joseph Remotigue
-Adobo 3 cups
-1.5 cup Cilantro, leaves and stems
-3 ea Bay Leaf
-2 tsp Cumin, ground
-2 tsp Oregano, dried
2 tsp Thyme, dried
-2 tsp Pepper
-1 Tbsp Kosher Salt
-.5 cup White Onion, coarse chopped
-.25 cupGarlic, coarse chopped
-1 cup White Vinegar
-.5 cup Vegetable Oil
4 ea Limes, squeezed
Place all ingredients, except oil, in blender and puree. Transfer puree to bowl and whisk in oil.
-1ea Flank Steak
-1c Cilantro Adobo
Marinate london broil overnight.
Chimichurri Sauce:
-6 ea Garlic Cloves
-3ea Bay Leaf
-2ea Jalepeno, whole
-1/2T Kosher Salt
-1c Parsley, flat, minced
-1/4c Oregano, Fresh, minced
-1/4c Vinegar, White
-1/3c Olive Oil
Puree garlic, bay leaf, jalapenos, salt, vinegar, and oil. Mix in parsley and oregano.
Grill steak to mrare. Rest 10 min, and thin slice across grain. Top with chimichurri sauce.
