Sunday, March 27, 2011

Marinated Flank Steak with Chimichurri Sauce

Taxes done. Check.
New car for my husband. Check.
House cleaned. Check.
Fabulous dinner to enjoy on a beautiful evening. Check.

Productive, eh? Ya, it feels so good. We haven't had a weekend like this in awhile. Every weekend lately has been packed with activities, leaving little time for house projects, sleep, and sanity.

We broke out the grill last weekend, remember? Well, we're back at it again, despite the chilly temps :( A few years ago I discovered flank steak and fell in love. This steak is typically full of tough connective tissue, so it's best to marinate it for a few hours before cooking. I usually use a combination of red wine, soy sauce, garlic, brown sugar, and dijon mustard. Top it with a tangy chimichurri and it's pure heaven.

Flank steak is a lovely alternative to the real deal steak. It's simple and much more affordable. Plus, the leftovers are perfect for steak tacos or added to salads. Nothing beats that!

Get grilling!

Marinated Flank Steak with Chimichurri Sauce
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:

For the Marinade
1 1.5-2 lb flank steak
1 cup red wine (I used a dry Sonoma Zinfandel)
1/4 cup soy sauce
1/4 cup olive oil
2 Tbsp brown sugar
1 Tbsp dijon mustard
3 cloves garlic, smashed
salt and pepper to taste

For the Chimichurri
3 cloves garlic
1 handful flat leaf parsley (about 1 cup)
1 handful cilantro (about 1 cup)
couple shakes of crushed red pepper
salt and pepper to taste
1/3 cup red wine vinegar
1/2 cup olive oil

In a small mixing bowl, whisk together red wine, soy sauce, olive oil, brown sugar, dijon mustard, garlic, salt and pepper until well combined. Pour into gallon size plastic bag. Add flank steak and refrigerate for 4-6 hours, turning every hour to ensure flavor soaks entire steak.

To a food processor add garlic, parsley, cilantro, crushed red pepper, red wine vinegar, salt and pepper. Pulse until well combined. Remove the cover and scrape down the sides with a spatula. Replace cover. With processor on, slowly pour in olive oil until mixture is well combined. Set aside.

Heat grill to medium hot. Cook flank steak 7 minutes on each side. Remove from grill and place on platter. Cover with tinfoil and allow to sit for about 5 minutes. Slice against the grain into thin slices. Top with chimichurri and serve.

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