Its been a very busy past few weeks for me. From traveling for a friend’s bachelorette party, to packing, to moving in 6 days, I’ve been pretty swamped. Yesterday we wanted a simple supper that wouldn’t require tons of cooking time or the oven/crock pot. It’s been in the 90’s all week, with humidity pushing us over 110 several days. This dinner took 6 minutes to cook and was as simple as can be.
I hadn’t tried making a chimichurri prior to this recipe. It’s pretty much a Latin version of pesto without the pine nuts or Parmesan. I really liked the condiment- it was light, bright, and refreshing. I would easily make it again to top any sort of beef, pork, or even fish.
Flank Steak with Chimichurri
- 1 1/2 pounds flank steak
- 1 tsp garlic powder
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- fresh ground pepper
- 1 1/4 tsp kosher salt
- 2 packed tbsp parsley, finely chopped (no stems)
- 2 packed tbsp chopped cilantro
- 2 tbsp red onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 1/4 tsp kosher salt
- 1/8 tsp fresh black pepper
- 1/8 tsp crushed red pepper flake or more to taste
- Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
- For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
- Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with the chimichurri sauce.
- We served ours as lettuce wraps with a touch of sour cream, but the steak would make a great taco or just as is too!