Friday, September 6, 2013

Ancho Chile Grilled Flank Steak with Chimichurri


When prepared properly, there are few things as delicious as flank steak. Of course, it must be medium rare. Over-cook this cut of meat, and you'll find yourself chewing on something akin to boot leather. It must be sliced against the grain, or else you will find yourself with some ugly-looking and chewy meat. I personally believe this cut of meat also begs for a marinade, or a sauce of some sorts. Chimichurri really fits the bill on that one :)

The hubby and I picked up a couple of flank steaks on our last Costco trip, and this was the first meal from those flanks. I've found it pretty hard to find different cuts of meat in this area of Kentucky, so it's honestly been a couple of years since I've had flank steak. It used to be a staple for us in Oregon, where it's readily available. I shall not complain though, and I will take what I can get. Oh yes, and I'll be thankful I have a couple of filets in the freezer.

This was my first time making chimichurri, and now I wonder why? I preferred it on my meat more than on my potatoes (I had to see what that tasted like!), but the parsley-olive oil-garlic combination pares perfectly with the delectable juiciness of the beef. There are a million ways to make chimichurri, and this girl will be checking out more recipes. ASAP. I will add that my chimichurri would not be considered "authentic" because the Argentinean version uses strictly parsley, and no cilantro or mint. I wasn't as concerned with authenticity. The only thing that made this meal even better? A crisp glass of Sauvignon Blanc, that's what!

Happy Friday!


Ingredients:

1 (1 lb) filet of flank steak
1 tsp olive oil
salt, pepper, garlic powder, onion powder, ancho chile powder, and smoked paprika
2 cups flat-leaf parsley
1 cup cilantro leaves
1 cup mint leaves
12 cloves of garlic, peeled
2 tbsp shallot, minced
1/2 cup-3/4 cup olive oil
1/3 cup red wine vinegar
3 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper

Directions:

1. Rub steak filet with olive oil. Season steak with 1/2 tsp each of salt through the paprika. Preheat a gas grill to high-heat. Once heated, turn heat down to medium. Cook steak 4 minutes on each side. Remove from heat, allow to rest 10 minutes while preparing chimichurri.
2. In a food processor, combine parsley through black pepper. Pulse until smooth. Add more salt to taste.
3. Slice steak against the grain. Serve sliced steak immediately with chimichurri sauce.

2 comments:

  1. I don't think I've ever heard of chimichurri sauce before. It looks like guacamole!

    ReplyDelete
    Replies
    1. It's really good. It's an Argentinian sauce intended to serve with grilled meat. I've only tried it at a Peruvian restaurant in Portland, Or before.

      Delete