Monday, April 4, 2016

Marinated Flank Steak with Fresh Herb and Almond Chimichurri Sauce


 No matter what time of year I make flank steak, it always reminds me of summer. This cut of meat soaks up marinades beautifully, leaving you with a flavorful, caramelized steak once it hits the grill. The fresh herb chimichurri adds an extra layer of freshness. Overall, it's a dish that's not only good for you, but perfect for a quick meal as well as entertaining. I recommend pairing it with a vinegar-based coleslaw or roasted veggies.

1. Place flank steak in a large storage bag. Combine marinade ingredients in a small bowl and pour over the steak. Seal bag and refrigerate for at least 4 hours (or overnight). 



2. Preheat grill to medium-high. Remove steak from marinade and pat dry with a paper towel. Grill 6 minutes per side (for medium rare). Transfer to a plate, cover lightly with foil and rest for 10 minutes. 



3. While the meat rests, combine the chimichurri ingredients in a food processor for 30 seconds. 



4. Slice flank steak and transfer to a platter. Top with chimichurri, spoon any remaining meat juices over the top and serve. 


 
Marinated Flank Steak with Fresh Herb and Almond Chimichurri Sauce
Serves 4

All you need:
1 (1-1/2 pound) flank steak
1/3 cup reduced-sodium soy sauce
2 tablespoons sweet chili garlic sauce
2 tablespoons hoisin sauce
2 tablespoons canola oil
Zest and juice of 1 orange
Zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper

Chimichurri
1/2 bunch cilantro
1/2 bunch flat-leaf parsley
5 fresh basil leaves
6 peeled garlic cloves
3 tablespoons red wine vinegar
Juice of 1 lemon
1/2 small red onion, chopped
1 teaspoon dried oregano
1/4 cup toasted sliced almonds
1/2 teaspoon salt
1/4 teaspoon pepper

All you do:
1. Place flank steak in a large storage bag. Combine marinade ingredients in a small bowl and pour over the steak. Seal bag and refrigerate for at least 4 hours (or overnight). 
2. Preheat grill to medium-high. Remove steak from marinade and pat dry with a paper towel. Grill 6 minutes per side (for medium rare). Transfer to a plate, cover lightly with foil and rest for 10 minutes. 
3. While the meat rests, combine the chimichurri ingredients in a food processor for 30 seconds. 
4. Slice flank steak and transfer to a platter. Top with chimichurri, spoon any remaining meat juices over the top and serve. 
 

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