Categories: Steak
Ingredients
- Ingredients for Chimichurri sauce:
- 1/2 large bunch parsley, washed and rinsed. You can also use spinach (washed and rinsed) in place of parsley
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 5 garlic cloves
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- 1/4 to 1/2 teaspoon salt (salt to taste)
- Ingredients for flank steak:
- 1 pound flank steak
- 1/4 cup olive oil
- 1/4 teaspoon parsley
- 1/4 teaspoon sage
- 1/4 teaspoon cumin
- 1/4 teaspoon curry
- 1/4 teaspoon paprika
- 1/4 teaspoon basil
- 1/4 teaspoon chili powder
- 1/4 teaspoon coriander
- 3 cloves garlic, chopped
- salt and pepper
Directions
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To make Chimichurri sauce:
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Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get pesto-like sauce. Using spatula, transfer sauce into a bowl.
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To make flank steak:
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Mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.
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If you grill it: Place the flank steak on the hot grill. Grill for about 4 minutes on each side. Remove from the grill and cover with aluminum foil – let it rest for 10 minutes before slicing.
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If you sear it: Heat a large skillet on high heat until very hot, add 1/4 cup olive oil (it should sizzle). Add flank steak (with spices and garlic) and sear it on high heat about 4 minutes on each side. Remove from the pan onto the cutting board and cover with aluminum foil – let it rest for about 5 or 8 minutes.
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Keep in mind that flank steak tastes best when medium rare, so make sure to watch your grilling times or searing times depending on the type of equipment you use.
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Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.
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To serve:
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Place strips of flank steak in the middle of each plate, top with a spoonful of Chimichurri sauce. You don’t need much sauce for each serving, because it has a pretty strong flavor. I love to serve the thin strips of flank steak over mashed potatoes.