Flank Steak with Chimichurri Sauce

So far we have been blessed with a pretty mild winter in Chicago, which is very unusual. Since the beginning of December, I’ve been cautiously checking the weather every morning prepared for the worst. Now that I have to take the train to work, I really have to be prepared since the wind on the El platforms can be very brutal! While, I really enjoy the scenery from our elevated tracks, in the winter and during stormy days, I wish the stations would be underground 😉

The past week has been particularly nice with temperatures exceeding 50 F some days. I couldn’t stop thinking about the nice weather that awaits us, and most importantly of the approaching BBQ season 🙂 Even the snowdrops have been fooled to come out of their leafy shelter:

In Romania, the snowdrops are nicknamed the “spring’s messengers” and I sure hope this applies in Chicago as well 😉

Now back to the recipe! Since I couldn’t grill, the next best thing was to broil a delicious steak 😉 The chimichurri sauce was adapted from here since I only had cilantro, but you can use a mix of parsley and cilantro or just parsley for the cilantro haters (booo!) 🙂

Ingredients (serves 2):

  • 1 lb flank steak
  • 1 tsp cumin
  • 1 tsp cracked coriander
  • salt & pepper
  • 2 cloves garlic
  • 1 cup packed cilantro
  • 1 Tbsp chopped onion
  • 1 Tbsp red wine vinegar
  • 1/2 Tbsp fresh lime juice
  • 1/4 cup olive oil
  • 1 Tbsp oregano (optional)
  • 1/2 jalapeño

Preheat broiler. Rinse the steak and pat dry with a paper towel. Rub with salt, cumin, coriander and pepper. Store in the fridge while making the sauce.

For the chimichurri sauce, place the garlic, cilantro, onion, jalapeño and oregano in a food processor. Process until coarsely chopped. Add the oil, vinegar and lime juice and pulse briefly until mixed. Place the sauce into a bowl and season with salt and pepper.

Rub a few tablespoons of the sauce onto the steak and marinate for 15-20 minutes in the fridge. 

Rinse the steak and pat dry. Broil until cooked to the desired doneness (about 6 minute per side for medium-rare). Let steak rest for about 5 minutes. Slice and serve with more sauce and your favorite side. I made fried plantains and fries 😉 I obviously couldn’t get enough of this steak because we had it again for a second night 😉 

We enjoyed with a few glasses of Duchess de Bourgogne, a delicious Flemish red ale 😉

I really like flank steak, it is juicy, very flavorful and fast to cook. You can also sear it in a cast iron skillet if you don’t want to turn on the broiler. If in a hurry, you can skip the marinate step and just stick it in the oven! I enjoyed every bite of my steak and I am really looking forward to be able to grill some outside 😉 I love cilantro on everything so this sauce was like cilantro heaven 🙂 and the jalapeño gave it a nice kick!

Anyone else looking forward to summer and/or grilling season?

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2 Responses to Flank Steak with Chimichurri Sauce

  1. Pingback: Guava Cucumber Salad | the windy kitchen

  2. Pingback: You can call me Dr. windy kitchen | the windy kitchen

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