Chimichurri Flank Steak
One of the keys to a relaxing Date Night dinner is advance preparation. I make the Chimichurri sauce and the wet rub a day ahead and marinate the flank steak overnight. A few minutes on the grill and you have a spectacular grilled steak!
1 flank steak
1 recipe Wet Rub (See below)
1 recipe Chimichurri Sauce (See below)
Rub both sides of the steak with the wet rub and place in a gallon-sized sealable bag for a minimum of two hours or overnight.
Remove the steak from the marinade and pat both sides of the steak dry. Over high heat, lay the steak diagonally across a grill or grill pan. Cook for three minutes then turn a quarter turn. Cook for three more minutes and flip the steak. Cook for five additional minutes.
Let the steak rest for at least five minutes then slice it against the grain on a bias of forty-five degrees to maximize tenderness. Generously spoon the Chimichurri Sauce over the steak and serve.
4 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
Combine all ingredients, rub on both sides of the flank steak and refrigerate for a minimum of two hours or overnight.
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1 tablespoon minced garlic
3/8 cup olive oil
2 tablespoons red wine vinegar
½ tablespoon kosher salt
½ tablespoon black pepper
Finely chop the cilantro and parsley. Put all the ingredients in a blender and purée.
Bruce Cadle aka The Date Night Chef is author of the bestseller Party For Two: Fun, Fancy and Easy Romantic Recipes from The Date Night Chef available at www.DateNightChef.com
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