Grilled Flank Steak with Chimichurri

Everyone loves a perfectly seared steak, but when you top it with a fresh and verdant herb sauce, like this beautiful chimichurri, it simply takes it up a notch. The intense vibrancy of the sauce is a perfect complement to the.meaty steak.

Since beef can be quite pricey these days, using a flank steak is a more budget friendly option,and once well rested, you can slice it into thinner pieces that serve more people

I make a simple marinade of lime juice, olive oil, chili powder and cumin.  Letting the steak marinate for at lease 20 minutes to overnight ensures a tender bite every time.  The acidity of the lime helps to break down any tough fibers in the meat,

SOMETHING ABOUT GRILL MARKS □

What us chimicurri?  Chimichurri is a lovely South American herbaceous and piquant sauce that compliments grilled meats very well.

It's typically made from fresh herbs like parsley and cilantro with a but of garlic and red wine vinegar.  Olive oil is added when blending it all together.  You can make this sauce very roughly chopped, or in a mortar and pestle, but I've brought mine into the modern kitchen with the help of an immersion blender.

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For plating I love just a drizzle of good quality olive oil and a sprimkling of Aleppo chili flake for color and slight kick.  Aleppo chili flake are slightly smoky & florally and not quite as hot as the typical chili flake you're accustomed to.

An Immersion Blender makes quick work of the chimichurri sauce,

If you're not grilling outdoors, this grill pan is what you need.

A good quality knife set is important to get great slices on your flank steak.

​Everyone needs a large cutting board.  You can even serve the steak on the cutting board.
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Flank Steak with Chimichurri Sauce

1 pound flank steak
1 lime
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon cumin

Chimichurri
1 large handful fresh herbs such as parsley, cilantro or mint 
1/2 jalapeno (leave out if you don't want a bit of heat)
1 clove garlic
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/3 cup extra virgin olive oil 

In a large ziplock back combine juice of 1 lime, 1 tablespoon olive oil and 1 teaspoon each salt, chili powder and cumin,  Mix a bit then add the flank steak.  Seal the bag, removing any excess air.  Massage the steak around with the marinade then let sit for 20 minutes.  Alternatively you can place in the fridge overnight and bring out the next day at least 30 minutes before you intend to grill.

Chimichurri 
This can be made in advance and only gets better in the fridge.
Combine all ingredients in the carafe of an immersion blender (or you can use a mini blender or mortar and pestle).
Blend until your desired consistency.  You can leave this rustic with bits of herbs and garlic present or thoroughly blitz until very smooth.

​Pour into a serving bowl or gravy boat.

Please the marinated flank steak on the preheated grill or grill pan.
Sear on both sides until your desired doneness.  I like mine medium well, but if you like your steak with some moo left in it, pull off after just a couple minutes on each side.

Remove to a cutting board and let rest for about 10 minutes.

Slice the steak thinly on the diagonal and serve with chimichurri sauce.


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