Chimichurri Flank Steak Food

FLANK STEAK WITH CHIMICHURRI

Steps:

• Preheat broiler.
• Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
• Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
• Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Prepare grill according to manufacturer's instructions.
• Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
• Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
• Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
• For Chimichurri Sauce:.
• Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

CHIMICHURRI FLANK STEAK

Steps:

• In a food processor, add the garlic. Pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.
• Marinate the steak: If the steak is large, about 2 pounds, or too big to fit into your skillet, cut it down the middle now. Make sure to cut against the grain (See Tips section in post content for help). Place steaks in a large baking dish or plastic food storage bag and add ⅓ cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.
• Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.
• If working with two pieces of steak, pour 1 tablespoon of avocado oil into a cast-iron skillet and let heat about 30 seconds or until shimmering but not smoking. If working with steak in one piece, pour 2 tablespoons avocado oil in and heat.
• When the oil is shimmering, use a pair of long tongs and carefully place steaks in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak. See Notes for details.
• Remove steak from skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two. After resting, cut the steak into ½" slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.

FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

BROILED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat broiler.
• Mix together rub and rub onto steak.
• Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped.
• When steak is ready, remove from oven and transfer to a cutting board.
• Let cool approximately 5 minutes, then slice thinly on the diagonal.
• Serve immediately with the chimichurri sauce.

FLANK STEAK WITH CRANBERRY CHIMICHURRI

Steps:

• Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a shallow dish. Add the beef and turn to coat. Refrigerate for 8 hours or overnight., For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime zest, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri.