it’s what’s for dinner

flank steak with lemony chimichurri

Did you see the lovely green covered steak accompanying my crash hot potatoes from Monday’s post? As I mentioned, we don’t eat red meat very often in our house, but flank steak is a favorite. It is a great cut of meat for marinating and I love cooking one big piece of meat and then carving it up to serve, as opposed to giving everyone their own steak. I think this method makes the meat go further, and who doesn’t like a good bang for the buck?

ingredients mini food processor

As a vinegar fiend, I am always on the hunt for ways to incorporate more acid to recipes. Chimichurri is pretty perfect for this. It’s an Argentinian condiment that is similar to Italian pesto. Almost all versions include parsley, garlic, oil and vinegar and there are many ways you can make it your own. I’ve included a healthy dose of lemon juice and zest in my recipe below.

chopped herbs and spices

You can use the chimichurri as a marinade or as a sauce. It’s super delicious as the raw sauce that it is, but I heated it up with leftover steak the next day for lunch and it was still divine. Obviously we topped beef with it here, but you can also use it on fish, pork, and even pasta. The possibilities are truly endless.

chimichurri goodness

lemony chimichurri
printer-friendly recipe
adapted from Simply Scratch; originally from Simply Recipes
serves: 4

1 cup parsley leaves, thick stems discarded, packed
4-5 cloves garlic
1/3 cup olive oil
2 tablespoons white or red wine vinegar
Juice and zest of half a lemon (about 1 tablespoon juice)
1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
1 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Finely chop the parsley and garlic (I used a mini food processor) and combine with the remaining ingredients in a bowl. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

slice across the grain

seared flank steak
printer-friendly recipe
adapted from Saveur
serves: 4

1-2 pound flank steak
1 tablespoon olive oil
Salt and pepper

Bring steak up to room temperature for 30 minutes. Pat steak dry with paper towels, then season liberally on both sides with salt and pepper. Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (oil will spatter). Don’t move steak until ready to turn; cook about 4-5 minutes on each side. Let rest on cutting board for 5 minutes before slicing against the grain.

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