Flank Steak with Chimichurri

03 July 2013

Grilled Flank Steak with Chimichurri

 
When it comes to cows and other animals the more work a muscle does the tougher and more flavorful it will be. Flank steak is in the middle of the spectrum. It's not too tough, has plenty of flavor, and is not too expensive either. Marinating a flank steak helps to make it a little more tender and provides an opportunity to make it even more flavorful. Flank steak is a great way to feed a group of people. A very large flank steak can weigh in at around 2 pounds which should be plenty for 4 people. Most flanks are a little smaller and it might take 2 to feed 4. Marinate your flank steak for 6 to 12 hours and grill on a very hot grill for 8 to 10 minutes on each side depending on the size of the steak. Let rest for at least 5 minutes before slicing against the grain and serving with the chimichurri.
 

SmoKed Paprika Marinade

1/2 cup olive oil
2 cloves garlic chopped
1 Tablespoon salt
3 Tablespoons lemon juice
1 Tablespoon smoked paprika (or regular paprika if you've got it.)
 

Chimichurri

Makes About 1 1/2 Cups
1 Packed Cup parsley leaves
1/2 Packed Cup oregano leaves
3 Cloves garlic
1/2 Cup olive oil
1/4 Cup red wine vinegar
1 Teaspoon salt
1 Medium-sized shallot
 
Chimichurri can be assembled by roughly chopping the herbs, garlic and shallot and combining all the ingredients. Or can be made easily in a food processor by combining the herbs, garlic and shallot (cut into a few pieces first.) Process for about 10 seconds. Then add the oil and vinegar and process for another 10 seconds until it is well blended, but not pureed.