Argentinian Flank Steak with Chimichurri Sauce
I absolutely love when Spring is in full bloom here in Texas. The weather is a nearly perfect 75 degrees for about 3 weeks, with slight breezes and very minimal rain.
This weekend, my husband and I drove to Houston to see my brand new nephew and to visit my in-laws. On the way home from a lovely weekend of family fun and delicious food, including BBQ country ribs grilled by my father-in-law, and an indulgent late lunch at my in-law’s restaurant, Fat Mikes at the Market in Spring, my husband and I stopped to play in the bluebonnets.
Seeing as how I’d never taken part in the traditional Texan ceremony of taking photos in the bluebonnets, my husband and I decided to pull over at an enormous hill full of them – between mile marker 169 and 170 heading north on 75. It’s unreal. I’d never seen so many in one place before, so I happily hiked up the hill to get our pictures taken. So, though I don’t post them too much, here is a pic of me in the bluebonnets!
Now, onto the food. It’s spring. It’s grilling weather. I really, really wanted to grill something different, but simple. Because flank steak is tougher than other cuts, I might suggest a flat iron steak as an option if you’re constrained for time. I added too much olive oil (or too few herbs) to the Chimichurri Sauce, but I’ve written the recipe so that it should turn out to be a somewhat chunkier sauce. Also, I think it would make a delicious dressing for pasta, so I may explore that in a future post once our garden really gets going.
For the steak:
- 1/2 tsp fresh cracked pepper
- 1/2 tsp granulated garlic
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp ground chipotle chili powder
- 1 1/2 to 2 pound flat iron steak
- canola oil to brush the grill
For the chimichurri sauce:
- 3 large cloves garlic
- 1 cup lightly packed cilantro, stemmed
- 1 cup Italian flat leaf parsley, stemmed
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- 1/3 cup white wine or rice wine vinegar
- 1/2 tsp crushed red pepper
- 1/2 a seeded and deviened serrano pepper
- 1/2 cup olive oil
In a bowl, combine pepper, salt, garlic, cumin, paprika, cayenne powder, and ground chipotle chili powder.
Lay your steak on some aluminum foil and cover all over with the rub. Wrap the steak tightly and leave in the fridge for 1 hour.
Meanwhile, add the garlic, cilantro, parsley, kosher salt, cumin, vinegar, crushed red pepper, and serrano pepper, to a food processor or blender. Turn the blender on, and slowly add the olive oil to create an emulsification. Set the chimichurri sauce aside.
Preheat your gas grill to high. Once heated, brush the grill with a bit of oil.
Grill your steak for 2 minutes on each side. Reduce the grill’s heat to medium, and cook for an additional 2-3 minutes.
Remove the steak, placing it on a plate with a bit of tinfoil tented over it. Let it rest for 10 minutes, and then you can slice against the grain.
Transfer to a platter and spoon your chimichurri sauce generally over the steak.