Sunday, April 08, 2007

Flank Steak w/ Chimichurri Sauce

This comes from Epicurious.com via my sister Ellen. We changed the recipe and thought that it was delicious. We served it with roasted new potatoes and steamed brocolli.

1 1/2 lb trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large garlic cloves
2 cups fresh cilantro
2 cups fresh flat-leaf parsley
1/4 cup or more distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
1/4 tsp ground cumin

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill steak outside about 3 minutes per side for rare. Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, cumin and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
Grill steak about 3 minutes per side for rare.  Remove from heat, cover with foild, and let stand about 5 minutes.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

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