I wanted to make a quick dinner before the hurricane hit, since it might be our last hot meal for a while. I chose this recipe and it turned out wonderfully. It was easy to prepare, and the chimichurri is bright and full of flavor. The power went out just as we finished our last bites — perfect timing for a stormy night.
Flank Steak with Chimichurri
Gourmet January 2001
Ingredients:
1½ pounds trimmed flank steak
1½ teaspoons kosher salt, divided
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon black pepper
1 large garlic clove
1½ cups fresh cilantro, packed
1½ cups fresh flat-leaf parsley, packed
¼ cup distilled white vinegar
⅓ cup olive oil
¼ teaspoon cayenne pepper
Instructions:
1. Preheat the broiler. Position the oven rack about 4 inches from the heat source so the steak will cook evenly.
2. Pat the flank steak dry with paper towels. In a small bowl, combine 1 teaspoon of the kosher salt with the cumin, coriander, and black pepper. Rub this spice mix over both sides of the steak.
3. Place the steak on a broiler pan and broil about 6 minutes per side for medium-rare. Timing will vary slightly depending on your oven and the thickness of the steak. Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
4. While the steak rests, prepare the chimichurri. In a food processor with the motor running, add the garlic clove and mince it finely. Add the cilantro, parsley, distilled white vinegar, olive oil, cayenne, and the remaining ½ teaspoon kosher salt. Pulse until the herbs are finely chopped and the sauce comes together but still has some texture. Taste and adjust seasoning if needed.
5. Slice the steak thinly across the grain by holding the knife at a 45-degree angle. Arrange the slices on a platter and spoon the chimichurri over the meat or serve the sauce alongside for guests to add as they like.
This dish pairs well with simple sides such as roasted potatoes, a green salad, or grilled vegetables. The chimichurri brings fresh herbal brightness and a bit of heat that complements the rich, charred flavor of the flank steak.
Big Flavors Rating: 4 Stars