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.
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?