Flank Steak With Cranberry Chimichurri Recipes

FLANK STEAK WITH CHIMICHURRI SAUCE

Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

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.

FLANK STEAK WITH CHIMICHURRI

Flank Steak with Chimichurri image

Categories Broil Dinner Steak Cilantro Parsley Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Steps:

Preheat broiler.
Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

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