Flank Steak with Chimichurri

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A simple summer meal…little mess and less work leaves plenty of time for socializing!

Oh, the humble flank steak. I first fell in love with the flank (or similar skirt steak) with my friends Matt and Jen out west.  We’d belly up to marinated and slightly charred steak with grilled green onions and loads of guacamole, imbibe in a few margaritas, and commence with great conversation and loads of laughter. It was tender, flavorful, and simple.  Yet totally delicious. If I wasn’t at an establishment, I wouldn’t think twice about licking my plate! Every single time I have it I think of them and dearly wish The Hubbs would sincerely work on that Transporter we’ve been dreaming about for years. That was Mojo, or Asada, style.  Since then I had the pleasure of dining on flank steak with chimichurri at Trattori Lucca with my friend Mike, his wife Karen, and a handful of new friends. Wine, outrageous conversation, and loads of laughter ensued. Frankly, the servers, bartender, and owners started crowding near the table waiting on us to leave. So, I like to blame the steak for all of the fun. The Hubbs and I ventured to make our own and yep, madness ensued then too. I’m pretty sure it’s the simplicity of the dish that lets both cook and cohorts get down to the real business of chillaxin’. So, gather a few ingredients, a few friends, and be prepared for some great memories!

Chimichurri is a simple concoction of fresh parsley, olive oil, cilantro, garlic, salt, pepper, vinegar, crushed red pepper, and cumin. Sometimes fresh basil or oregano may be added.

 

  • Flank steak, number of pounds to fit your party (we used two pounds)
  • Chimichurri sauce (used this same recipe with added onion, doubled, with some reserved as dressing for two pounds of steak)
  • Salad or grilled zucchini to serve with

 

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Preparing the chimichurri.

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Chimichurri…looks unimpressive, but it’s sooooo good!

Prepare chimichurri via linked recipe directions.

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Coat the steak, or place in ziploc with 2/3 of the chimichurri.

Place steak in ziploc and cover with about 2/3 of chimichurri.  Pour yourself some wine, get comfortable, and begin shenanigans while steak marinates for about an hour.

Fire up the grill to super-molten-hot. Remove steak from chimichurri, scrape off excess, and place on lava grill. Sear about 7 minutes on one side, flip and sear again for 5 minutes or so. Optimally you want the steak to end up medium-rare. Remove from the grill, tent in foil, and let rest about 10 minutes.

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Seriously make every effort to not dig in right away! Let it rest and reabsorb the juices.

Slice thinly across the grain.

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Slice thinly across the grain. This helps the steak to not become a chewy mess.

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Almost ready!

Serve with your choice of sides–we prefer a simple salad, fresh guacamole, and the reserved chimichurri. Micgrogreens work well with this dish too. Grilled zucchini works well too.

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A simple salad (and maybe fresh guacamole and a margarita!) is all you need.

This is a great dish that will impress, but has little effort. It’s perfect for gatherings or nights where you’d rather focus on your company than stirring and sweating over a stovetop.  Now go grab your wine and get some great friends…and dig in!

Carne Asada

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Carne Asada

Delicious carne asada

Carne asada is not only a delightful, grilled beef but also describes a social barbecue. So, the next time you’re wanting to get friends together, grab yourself some Negro Modelo beer and try out this type of flank or skirt steak and you’ll be surprised how people rave about it.  I like the simplicity of the flavors, the ease of preparation, and the big results you get.  You can grill it over flame (or with a smoke box for extra flavor) but a high-heat gas grill works well too.  With a small bit of planning this can make for an easy weeknight meal too.

Carne Asada:

  • About 2 pound flank or skirt steak
  • 4 bunches green onions (or cambray if you can find them)
  • 3 bell peppers, any color, cored and sliced
  • 2 TBSP olive oil

For the Marinade:

  • Juice of two limes
  • Juice of 1 orange
  • 1/4 cup extra light tasting olive oil
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tsp cumin
  • 2 garlic cloves, smashed and minced
  • 1/4 tsp salt
  • Freshly ground pepper to taste
  • 1 Negro Modelo (you get to drink the remaining bottles at dinner!)

Place all marinade ingredients in a dish large enough to accommodate the marinade and your steak.  Marinate the steak in the refrigerator for as little as 2 hours or as long as 24 hours, turning as often as you remember (I won’t lie, I’ve marinated it for as long as 4 days and it turned out fine).  Remove the meat from the refrigerator and allow it to come to room temperature before grilling.

When the meat has reached room temperature, blot dry with paper towels and lightly coat with oil.  I’ve noticed this prevents the surface of the meat from steaming and promotes more surface char, especially when using a gas grill.

Place on a HOT grill.  My husband, we’ll call him Grumpy Kevin (kudos to my friend’s daughter for nicknaming him that!), fires up the infrared gas grill to 650 degrees since we like a charred outside and a medium to medium rare interior.  To get that medium to medium rare interior, cook the steak on one side for 4 minutes, flip and cook for 4 more on the other side.  Some say carne asada should be cooked though, but I think it’s tougher that way (then again, I don’t really eat any beef cooked through).

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My, my…look at that purdy steak!

While beef is resting, toss sliced peppers and green onions in just enough oil to gently coat (should be no more than 2 TBSP). Grill, until just softening, a couple of minutes each side. The onion is particularly good with a bit of char around the edges.

Grilled Green Onions

Grill the onions and peppers while the meat rests.

When at desired doneness, remove from grill and tent and rest in foil on a cutting board for 10 minutes. After 10 minutes, slice across the grain and at 45 degrees.

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Grumpy Kevin thinly slicing the carne asada across the grain and at a 45 or so degree angle.

Serve with grilled green onions, fresh guacamole, and grilled peppers for a gluten-free, paleo friendly meal.  Or team up with homemade corn tortillas for carne asada tacos. Very, very addictive!

Carne Asada

Serve with grilled onions, fresh guacamole, and grilled peppers for a gluten-free/paleo meal or team up with homemade corn tortillas for carne asada tacos.