Grilled Flank Steak with Chimichurri Sauce | Midwest Living

Grilled Flank Steak with Chimichurri Sauce

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Grilled Flank Steak with Chimichurri Sauce

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  • Makes: 16 to 18 servings
  • Prep 45 mins
  • Chill 3 hrs to 6 hrs
  • Grill 17 mins to 21 mins

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Ingredients

  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin seeds, crushed
  • 1 1 1/4 - 1 1/2 - pound beef flank steak, about 3/4 inch thick
  • 1 cup lightly packed parsley leaves
  • 1/3 cup olive oil
  • 2 tablespoons sherry wine vinegar or red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped shallot or onion
  • 2 -3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • Coarse kosher salt
  • 1 12 - 16 - ounce loaf baguette-style French bread, cut into 1/2-inch slices
  • Fleur de sel (French sea salt) (optional)
  • Snipped fresh parsley (optional)

Directions

  1. For dry rub: In a small bowl, combine garlic powder, paprika, and cumin. Set aside.
  2. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Press dry rub onto both sides of steak. Cover steak with plastic wrap and chill in refrigerator for 3 to 6 hours. Meanwhile, make Chimichurri sauce.
  3. For Chimichurri sauce: In a blender or food processor, combine parsley, oil, vinegar, lemon juice, shallot, garlic, 1/2 teaspoon salt, black pepper, and red pepper. Cover and pulse until well chopped, but not pureed. Set aside.
  4. Season steak with kosher salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness, turning halfway through grilling. Allow 17 to 21 minutes for medium doneness (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
  5. To serve, brush baguette slices on one side with some of the Chimichurri sauce; set aside. Thinly slice steak diagonally across the grain, cutting long slices in half. Place one or two slices on each piece of bread; spoon additional Chimichurri sauce over meat. If you like, sprinkle with a pinch of fleur de sel and garnish with parsley. Serve warm. Makes 16 to 18 appetizer- or 6 to 8 main-dish servings.

Variation

  • Grill Pan Method: To use a grill pan or cast iron skillet: Preheat dry grill pan or 12-inch cast iron skillet directly over medium heat. With a heat resistant brush, carefully brush a small amount of oil on the hot grill pan or skillet. Season steak with kosher salt. Place meat in pan or skillet and sear 2 minutes; cover grill and grill for 3 minutes. Uncover grill; turn steak with a pair of tongs and sear second side for 2 minutes. Replace lid; continue grilling about 5 minutes or more till desired doneness (160 degree F for medium doneness). Uncover grill; continue grilling for 1 minute more or till liquid (steam) evaporates.

Note

  • Flank steak should be served medium rare and cut across the grain for maximum tenderness. This recipe can be served on small slices of baguette for a substantial cocktail party appetizer, on hearty whole-grain bread for a Dagwood sandwich or sliced and drizzled with the Chimichurri sauce and roasted new potatoes for a main course.

Nutrition Facts

(Grilled Flank Steak with Chimichurri Sauce)

Servings Per Recipe 16, carb. (g) 12, pro. (g) 10, calcium (mg) 20, chol. (mg) 14, vit. C (mg) 6, Fat, total (g) 8, vit. A (IU) 243, iron (mg) 1, sodium (mg) 254, sat. fat (g) 2, fiber (g) 1, cal. (kcal) 157

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