Wednesday, August 17

Grilled Flank Steak with Chimichurri

Apologies for the less-than-perfect photo on top (it was taken after several glasses of wine), but this dish was amazing. My dad's been grilling skirt steak with chimichurri sauce for years (he uses this recipe) and it's always a hit, so I decided to create my own version for an impromptu barbecue with friends. I used an adaptation of this recipe for Bobby Flay's green chimichurri, which is an Argentinian herb-based sauce, and served it over a light salad and grilled bread. Everyone raved about it, and I have been craving it ever since.

Grilled Chimichurri Flank Steak Salad & Grilled Baguette:
For Steak

  • Combine 1 1/2 c. fresh parsley leaves, 1/2 c. fresh oregano, 1/4 c. red wine vinegar, 1/2 c. olive oil, 8-10 garlic cloves, and 2 large pinches of red chili flakes in a blender.*
  • Puree until a smooth paste forms, then pour all but 3 tbsp. of the chimichurri into a resealable plastic bag.
  • Cut 2 lbs. flank steak into three equal pieces and place in the bag. Marinate steak, turning occasionally, for at least 4 hours.
  • Remove steaks from marinade, season with salt and pepper.
  • Cook steaks over a medium-high grill for 4 -5 minutes per side, or until medium-rare.
  • Let steak rest for 10 minutes, then thinly slice against the grain. Drizzle reserved chimichurri on top.
  • To serve, place salad on the bottom of the plate, top with steak slices, and serve with grilled bread.
For Salad
  • Combine 4 oz. baby arugula, 1 pt. halved cherry tomatoes, 1 thinly sliced red onion, and 3 oz. crumbled goat cheese in a bowl.
  • Meanwhile, mix 1/2 tsp. Dijon mustard and 1 tbsp. red wine vinegar in a small bowl. Slowly whisk in 1/8 c. extra-virgin olive oil. Season with salt and pepper.
  • Toss dressing with vegetables.
For Bread
  • Slice 1 large baguette into 1/2" thick pieces on a heavy diagonal.
  • Brush both sides of bread lightly with olive oil and season with salt and pepper.
  • Grill bread over high heat for 1 minute per side.

Serves four - five
*Or use a food processor.