Flank Steak With Chimichurri Recipes

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FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

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.

CHIMICHURRI FLANK STEAK



Chimichurri Flank Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 37

1 cup packed flat-leaf parsley leaves
1/4 cup packed cilantro leaves
2 tablespoons fresh oregano, picked
2 cloves garlic
1 shallot, chopped
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/3 cup red wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 tablespoon grapeseed oil
1 1/2 cups long-grain rice
1/2 teaspoon ground coriander
2 1/4 cups vegetable stock
1 cup black beans, cooked
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
12 Roma tomatoes, halved
1 small yellow onion, quartered
2 garlic cloves
1 jalapeno pepper
2 tablespoons lime juice
1 tablespoon cilantro, chopped
Kosher salt and fresh ground black pepper
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 egg plus 1 yolk
1 clove garlic
1 cup extra-virgin olive oil
Kosher salt and fresh ground black pepper
3 pounds flank steak
Kosher salt and fresh ground black pepper
Grapeseed oil, for searing
1 bunch watercress

Steps:

  • For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
  • For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
  • Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
  • For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
  • Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
  • Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
  • In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
  • For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
  • For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
  • Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
  • To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
  • In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The vibrant Chimichurri Sauce often is described as "the sauce of life" in Argentina, where barbecue bashes are common. It is used both as a marinade before grilling and as a sauce for serving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 4

Number Of Ingredients 7

1 beef flank steak (1 1/2 lb)
1/4 cup chopped fresh parsley
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup lemon juice
1 teaspoon crushed red pepper flakes
4 cloves garlic, finely chopped

Steps:

  • Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable food-storage plastic bag.
  • To make sauce, in tightly covered container, shake all remaining ingredients. Pour 1 cup of the sauce over beef; turn beef to coat with sauce. To marinate, cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Cover remaining sauce and set aside to serve with beef.
  • Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds (one-thousand one, one-thousand two), the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
  • Remove beef from marinade; set marinade aside. Grill beef uncovered 12 to 16 minutes for medium doneness, brushing with marinade and turning once. Discard any remaining marinade. Cut beef diagonally across grain into thin slices. Serve with remaining sauce.

Nutrition Facts : Calories 750, Carbohydrate 5 g, Cholesterol 90 mg, Fat 5, Fiber 0 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 2 g, TransFat 1/2 g

FLANK STEAK WITH CHIMICHURRI



Flank Steak with Chimichurri image

Categories     Broil     Dinner     Steak     Cilantro     Parsley     Coriander     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

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.

FLANK STEAK WITH CRANBERRY CHIMICHURRI



Flank Steak with Cranberry Chimichurri image

Chimichurri is an Argentinean herb sauce that's serve with grilled meats. The addition of cranberries makes this version not only festive, but delicious. It's a wonderful accompaniment to the tender flank steak. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings (1 cup chimichurri).

Number Of Ingredients 20

1 medium papaya
1 cup chopped sweet onion
1 tablespoon ground cumin
1/2 teaspoon pepper
1 beef flank steak (2 pounds)
CHIMICHURRI:
1 cup fresh cilantro sprigs
1 cup fresh parsley sprigs
1 cup dried cranberries
1 shallot, finely chopped
2 tablespoons white wine vinegar
1 tablespoon smoked paprika
3 garlic cloves, minced
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 teaspoons grated lime zest
1 teaspoon brown sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup water

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.

Nutrition Facts : Calories 293 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE



Argentinian Grilled Flank Steak With Chimichurri Sauce image

A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.

Provided by ElleFirebrand

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large red onion, cut into 1/2 inch thick rounds
salt & pepper, to taste
2 -3 lbs flank steaks
chimichurri sauce
1 cup parsley, packed
5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
1 teaspoon table salt

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.

BROILED FLANK STEAK WITH CHIMICHURRI SAUCE



Broiled Flank Steak with Chimichurri Sauce image

This is a very fast and tasty way to make flank steak -- the spice rub on the meat is wonderful by itself. And, the chimichurri is so easy to whip up and can be made several hours in advance.

Provided by CarolAnn

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs flank steaks
1 1/2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 cloves garlic, minced
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat leaf parsley
1/4 cup white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne (or 1 diced, seeded jalapeno)

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.

Nutrition Facts : Calories 456.9, Fat 32.4, SaturatedFat 8.4, Cholesterol 115.7, Sodium 763.2, Carbohydrate 2.7, Fiber 1.1, Sugar 0.3, Protein 37.1

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From garnishwithlemon.com


GARLIC-RUBBED FLANK STEAK WITH CHIMICHURRI SAUCE RECIPE
Directions. Instructions Checklist. Step 1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended. Serve sauce with Garlic-Rubbed Flank Steak. Advertisement.
From myrecipes.com


GRILLED FLANK STEAK WITH CHIMICHURRI - THE GOURMET WAREHOUSE
1. In a bowl combine parsley, cilantro, oregano, paprika and shallot. Stir to combine. Slowly pour in the extra virgin olive oil and stir thoroughly. Season with salt and pepper. Let sit for min 30-45 min at room temp. When you are ready to serve, stir in sherry vinegar and spoon generously over your sliced flank steak.
From gourmetwarehouse.ca


FLANK STEAK WITH CHIMICHURRI SAUCE RECIPE - SUGAR SPICES LIFE
2018-09-21 Brush olive oil over both sides of steak. Mix together salt, pepper, garlic powder, cumin, oregano, and chili powder. Coat both sides of steak with spice mix. Turn grill on to 500 degrees. Once it reaches 500, turn down to 450 degrees. Place steak directly on grill.
From sugarspiceslife.com


(RECIPE) CHURRASCO FLANK STEAK WITH TEXAS DE BRAZIL CHIMICHURRI …
Place in the refrigerator and allow to marinate for at least 30 minutes. Step 2: Make the Chimichurri Sauce. In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency. Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.
From texasdebrazil.com


GRILLED FLANK STEAK WITH CHIMICHURRI BUTTER - THE LITTLE KITCHEN
2014-03-17 Instructions. Mix oil, salt, brown sugar, soy sauce, red wine vinegar and red pepper flakes with a whisk in a large baking dish or bowl. Trim any excess fat off of the flank steak and cut into two if necessary. Add steak to the bowl and …
From thelittlekitchen.net


FLANK STEAK WITH CHIMICHURRI SAUCE - SWEET & SORREL
2020-03-01 Place flank steak in a zip lock bag and season with paprika, garlic powder, salt and pepper. Pour in the marinade and shake to make sure steak is thoroughly coated. Refrigerate for at least one hour and preferrably overnight. Set grill to medium high heat. Remove steaks from marinade and set the marinade aside to make the finishing sauce.
From sweetandsorrel.com


BALSAMIC FLANK STEAK WITH CHIMICHURRI SAUCE - THE REAL FOOD …
2019-06-05 Sprinkle both sides with salt and pepper. When grill is hot, remove steak from bag and discard marinade. Place on grill grate over direct heat. Grill 5-6 minutes then flip steak and grill an additional 5-6 minutes or until the desired degree of doneness. Note: Flank steak is best served medium-rare.
From therealfooddietitians.com


GRILLED FLANK STEAK WITH CHIMICHURRI RECIPE | LAURA IN THE KITCHEN ...
Preparation. 1) In a blender (or food processor or with an immersion blender and a bowl) add the parsley, garlic, onion, oregano, salt, pepper and vinegar. 2) Blend until the mixture starts to break down and slowly drizzle in the olive oil. 3) Place the mixture in a bowl, cover with plastic wrap and refrigerate for a couple hours.
From laurainthekitchen.com


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