Chimichurri Sauce over Flank Steak
The spring has sprung and grilling season is in full throttle. Using tons of fresh herbs to make this bright and fresh sauce pairs really works well for all most proteins. Serving this is some fresh vegetables (and potatoes), pour a glass of wine, and eat out on the deck tonight.
Ingredients: 1/4 cup fresh lemon juice
1/2 teaspoon kosher salt plus more
1 small onion, peeled (or 1-2 shallots)
1/2 cup fresh flat-leaf parsley
1 cups fresh cilantro
3-4 garlic cloves, peeled
1 teaspoon dried hot red-pepper flakes
1/2 cup extra-virgin olive oil
1-1.5 pound flank steak
Directions:
In food processor, combine lemon juice, salt, and onion/shallots. Pulse until onion is mostly pureed.
Add parsley, cilantro, garlic, and red pepper flakes. Pulse about 5-10 times. Add olive oil in and stream until the consistency you would like. (I preferred mine with just a little chunk, so it went for about 1 minute.) Salt to taste.
In a gallon bag, add flank steak and half of the sauce. Rub the sauce into the steak. Allow steak to rest in fridge at least 3 hours.
Heat grill to high heat. Remove meat from marinade. Pat dry. Sear steak on each side for about 2-3 minutes per side.
Allow steak to rest in order to keep the juices. Cut steak across the grain.
Serve warm topped with additional Chimichurri sauce.
Roast 'n Relish 