Flank Steak Chimichurri Nachos Recipes

FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

CHIMICHURRI FLANK STEAK

Steps:

• For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
• For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
• Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
• For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
• Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
• Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
• In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
• For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
• For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
• To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
• In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.

STEAK NACHOS

Steps:

• Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
• marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• When ready to grill, remove the steak from the marinade and pat dry with paper
• towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
• While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
• Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.