Grilled Flank Steak with Chimichurri Sauce

I got the inspiration for this recipe from here

1/4 cup red wine vinegar
3 tbsp water
4 cloves garlic, leave whole
Salt and coarsely ground black pepper
1 tsp red pepper flakes
1/4 cup olive oil
1 bunch fresh flat-leaf parsley, washed and dried and stems cut off
1 bunch Cilantro, washed and dried, and stems cut off
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1 1/2 lb Flat Iron Steak
2 bunches scallions

To make the chimichurri sauce, add Cilantro and Parsley and garlic to a food processor
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then add the vinegar,
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water, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes in a food processor
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Blend everything together minus the oil. Then once everything is blended well then add the oil with the blender on until everything is nice and blended. Then add to a bowl or jar like I did and set aside

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Heat a grill or stove top grill pan until smoking hot.

Season the steak with salt and pepper
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and place it on the hot grill. My steak was too big for my pan so I had to cut it in half, so it could fit.

For medium-rare, cook it for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 140F.

Trim the roots from the scallions and rinse them and dry them and add a few to grill just after you’ve flipped the steak. Cook the scallions until they’re lightly charred, 4 to 5 minutes.
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I placed my steak on a plate and let it sit for 7 minutes to cool and let the meat retain its juices
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Then slice the meat up against the grain, in nice thin strips
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Drizzle the steak with the chimichurri and serve with the grilled scallions.
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Recipe:

  • 1/4 cup red wine vinegar
  • 3 tbsp water
  • 4 cloves garlic, leave whole
  • Salt and coarsely ground black pepper
  • 1 tsp red pepper flakes
  • 1/4 cup olive oil
  • 1 bunch fresh flat-leaf parsley, washed and dried and stems cut off
  • 1 bunch Cilantro, washed and dried, and stems cut off
  • 1 1/2 lb Flat Iron Steak
  • 2 bunches scallions
  • To make the chimichurri sauce, add Cilantro and Parsley and garlic to a food processor then add the vinegar, water, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes in a food processor
  • Blend everything together minus the oil. Then once everything is blended well then add the oil with the blender on until everything is nice and blended. Then add to a bowl or jar like I did and set aside
  • Heat a grill or stove top grill pan until hot.
  • Season the steak with salt and pepper and place it on the hot grill. My steak was too big for my pan so I had to cut it in half
  • For medium-rare, cook it for 3 to 4 minutes on each side, or until an instant-read thermometer inserted into the thickest part reads 140F.
  • Trim the roots from the scallions and rinse them and dry them and add a few to grill just after you’ve flipped the steak. Cook the scallions until they’re lightly charred, 4 to 5 minutes.
  • I placed my steak on a plate and let it sit for 7 minutes to cool and let the meat retain its juices
  • Then slice the meat up against the grain, in nice thin strips
  • Drizzle the steak with the chimichurri and serve with the grilled scallions.
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