Flank Steak with Chimichurri

Chimichurri is a bright, herb-y South American sauce that is the perfect accent to a quick-cooking flank steak.
Directions for: Flank Steak with Chimichurri

Ingredients

1 beef flank steak (about 2 lbs)

tsp salt

tsp coriander

tsp cumin

tsp pepper

Chimichurri

1 cups fresh basil

cup fresh flat-leaf parsley

cup fresh cilantro

cup extra-virgin olive oil

1 clove garlic, roughly chopped

2 tsp lime juice

cup white wine vinegar

2 tsp anchovy paste

tsp salt

⅛ tsp pepper

Directions

1. Preheat the broiler and coat a broil pan with cooking spray.

2. Combine the salt, coriander, cumin and pepper, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared pan and grill for 4 minutes per side.

3. Transfer steak to a cutting board and allow meat to rest 5 minutes. Cut against the grain of the meat into 1/4-inch wide strips to breakdown the fibres for maximum tenderness.

4. Serve with chimichurri spooned over top and along a side of fresh greens and sliced cherry tomatoes.

Chimichurri

1. Place the basil, parsley, cilantro, garlic, lime juice, vinegar, anchovy paste, salt and pepper in a blender. Process the mix, shaking the blender if necessary, until the herbs are broken down. Now slowly add your olive oil as you finish processing until smooth. Pour into a serving bowl.

Video

See more: Beef, Dinner, Lunch, Main