Tuesday, June 22, 2010

Flank Steak with Chimichurri Sauce

I decided to try my hand at another beef recipe.  This time I tackled a less glamorous piece of the cow, the flank steak.  Hunter was blown away with the meal; completely astonished with the fact that he was eating flank steak.  Over the weekend I tried another flank steak recipe that was an utter disappointment, so I didn't share it with you.  But, the disastrous meal made for a fantastic comparison to this evening's meal. 

The chimichurri sauce really adds to the depth of this dish.  Chimichurri is a traditional Argentinian meat marinade but it works just as well as a seasoning for poultry and fish.  I served this steak and sauce with mashed potatoes and broiled grape tomatoes.  Hunter is already looking forward to having the leftovers for lunch tomorrow as tacos.
Flank Steak with Chimichurri Sauce
Makes 2 Servings

Steak
1 lb flank steak
2 tablespoons vegetable oil
2 teaspoons fleur de sel
2 tablespoons coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature

Chimichurri Sauce
½ cup chopped parsley
1⁄3 cup olive oil
1 tablespoon red wine vinegar
1 clove chopped garlic
½ teaspoon salt
1 teaspoon crushed red pepper

1. Let steak rest at room temperature for 30 minutes.  Preheat the oven to 400 degrees F.

2. Meanwhile, combine all of the sauce ingredients together in a blender or food processor. Blend until you have a nice puree.  Set aside.

3. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

4. Meanwhile, pat the steak dry with a paper towel and brush lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steak in the mixture, pressing lightly to evenly coat all sides.

5. When the skillet is ready, add the steak and sear them evenly on all sides for about 2 minutes per side.  If your steak is thick enough to have sides be sure to sear them too.  If you have a thinner cut you only need to sear the top and bottom.

6. Top the steak with 2 tablespoons of butter divided into 1 tablespoon chunks, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.  I cooked mine for 10 minutes to reach medium.

7. Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.  After the steak has rested, slice against the grain to ensure a more tender cut (I forgot to do this myself, as you see in the picture - I'm still learning the world of beef!)  Serve hot with Chimichurri Sauce on top.

6 comments:

  1. Flank Steak is our favorite. Yours looks delicious. The color is great.
    Tip: Cut it against the grain next time and it will turn out really tender.
    You can really see it in this picture, where it is cut against the grain:
    http://thecastlerockincook.blogspot.com/2010/04/marinated-flanksteak.html

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  2. I am about to steal this recipe for the Montana Organic Association newsletter if that's OK with you. I agree with the earlier comment about cutting the flank steak across the grain for an easier chewing experience.

    I do have a question about searing on each side for 2 minutes adding up to a total of 10 minutes. My flank steaks are usually pretty thin so we sear them on two sides for a total of four minutes.

    I think you do a wonderful job with your beef recipes, especially since you can't partake personally.

    Tip of the hat to Hunter for the fine photography on the site.

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  3. Wes, I'd be absolutely honored for you to include this recipe in the newsletter. Hunter loved your hamburger soup! I adjusted the recipe to better reflect the searing details. Hope that helps.

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  4. Kirsten - thanks for the tip on slicing against the grain. My amatuer beef skills are shining through! I adjusted the recipe to instruct the proper cut. Thanks for sharing your recipe - I'll have to tackle it soon!

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  5. what a wonderful meal you have prepared..your flank steak looks great! I love the little tomatoes...
    I do have to agree, you want to cut pretty much any meat against the grain...I have always done it with beef or pork but I just started this year with my whole turkeys, taking the breast off first. I was amazed at the difference it made...
    Flank steak lends itself to just about any sauce too...you did a wonderful job with the chimichurri!!
    cheers
    Dennis

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  6. My mouth is watering...wow. This is my kind of meal!

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