Lately I've been plodding my way through a long list of garden chores. But since all-work-no-play makes Kevin a dull boy, I've also been making lots of fun things to eat! For instance, last night I whipped up some Chimichurri sauce, and spooned it over a pan-seared, oven-finished flank steak. Yum, yum, yum. Here's the recipe:
There must be hundreds of recipes for Chimichurri. Unfortunately, they all involve cilantro -- an herb I despise. But when used in association with parsley, bell pepper, onion, garlic, olive oil and lemon juice, cilantro loses its foul edge, and actually becomes quite pleasant on the palette. The result is a bright and sunny sauce that begs to be drizzled over tacos, grilled chicken, steamed fish, and yes -- flank steak.
How I make this saucy main course:
First, take a bunch of flat-leaved parsley...
And fling it into a food processor.
No food processor for you?
Use a blender.
Add 1 medium-size, chopped red bell pepper...
And half a bunch of cilantro.
A question for you: Do you love cilantro -- or loathe it? You can let me know by posting a comment below. On its own, I think the herb tastes like dirt. But as I mentioned earlier, it actually lends something wonderful to this Chimichurri sauce.
Also add 1 small, roughly-chopped onion...
And 3 fat cloves of garlic...
A small pinch of crushed red pepper (available in the spice aisle at any respectable supermarket)...
3/4 teaspoon kosher salt and several grinds black pepper...
A generous teaspoon of Italian seasoning...
And, because it honestly benefits from a hint of sweetness, 1/4 teaspoon sugar.
Now add 1/2 cup of good, fruity olive oil...
And 1/4 cup water...
And 2 tablespoons of white wine vinegar.
Then put the lid on the processor or blender, and let 'er rip!
If necessary, scrape down sides of the bowl (or jar) with a spatula.
Then add the juice of half a lemon, and process again.
Pour the contents into an attractive bowl, and chill until you are ready to use.
Shall we cook our flank steak? You could grill the meat if you like, or pan-sear it on the stove, and finish it off in the oven. For the sake of demonstration, I'll use the stove-and-oven method.
Set a cast-iron skillet over high heat it's smokin' hot.
Meanwhile, grab a flank steak...
And season it generously on one side with kosher salt and freshly-ground black pepper.
Pour a glug of vegetable oil into the skillet, add the steak, seasoned-side down, and then generously season the top of the meat.
Sear for 2 1/2 minutes, and then...
Flip the meat over and brown the other side for just 2 minutes.
Transfer the skillet to a preheated 375°F for 4-5 minutes, or until it is medium rare. To be sure, just press the meat with your index finger. If the meat feels squishy, it is rare. If it feels mushy-springy, it's medium rare. If it feels like shoe leather, it's...overcooked.
Using tongs (not a fork -- you don't want to pierce the meat), transfer the steak to a wooden board, and let rest for 5-10 minutes so juices can be re-absorbed. Then slice thinly across the grain.
If you think Chimichurri sauce makes a delicious drizzle for flank steak, just wait until you try it on chicken or fish. I've also enjoyed the sauce on scrambled eggs.
Think you'll give this recipe a whirl? Speak to me in the comments field below.
Meanwhile, here's the copy-and-paste:
Flank Steak with Chimichurri Sauce
Kevin Lee Jacobs
Ingredients for at least 4 servings
For the Chimichurri Sauce:
1 bunch flat-leaved parsley
1 medium-size red bell pepper, roughly chopped
1/2 bunch cilantro (a handful)
1 small onion, roughly chopped
3 fat garlic cloves, peeled
1/8 teaspoon crushed red pepper
3/4 teaspoon kosher salt and grinds of black pepper
1 teaspoon Italian Seasoning
1/4 teaspoon sugar
1/2 cup extra virgin olive oil
1/4 cup water
2 tablespoons white wine vinegar
Juice of 1/2 a lemon
For the steak:
1 flank steak (approximately 2 pounds)
Canola or some other vegetable oil for searing the meat
Kosher salt and grinds of black pepper for seasoning the meat
Special Equipment: A food processor or blender for the sauce; a well-seasoned, 12-inch diameter cast-iron skillet for cooking the steak; kitchen tongs for flipping the steak
Making the sauce -- Put all of the sauce ingredients into a food processor or blender. Puree until smooth and thick -- about 20 seconds. Pour the sauce into an attractive bowl. Cover and refrigerate until ready to use.
Pan-searing the steak -- Center the oven rack, and preheat the oven to 375°F. Meanwhile, heat the cast-iron skillet over high heat until smoking hot. Dry the steak with paper towels, and generously season one side with salt and pepper. Pour a glug of vegetable oil into the pan, and add the steak, seasoned-side down. Generously season the top of the steak. Sear for 2 1/2 minutes. Using tongs, flip the steak, and sear for just 2 minutes.
The oven finish -- Immediately transfer the skillet to the preheated oven, and cook the meat for 4-5 minutes. To test the steak, simply press it with your index finger. If the meat feels mushy, it is rare. If the meat springs back after pressing, it is medium rare.
Transfer the steak to a wooden board, and let rest for 5 minutes, while the juices are re-absorbed. The slice thinly across the grain.
Serve with the Chimichurri sauce.
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Still hungry? Try these:
Kale Pesto - My Way
Pretzel Rolls!
Bubble and Squeak with Mushroom Gravy
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