BROILED FLANK STEAK WITH CHIMICHURRI SAUCE
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
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
GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
- Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
FLANK STEAK WITH CHIMICHURRI SAUCE
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
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
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
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
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.
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