Friday, May 29, 2009

Grilled Flank Steak with Chimichurri Sauce



My husband and I uncovered the outside grill a few days ago. Early summer is in the air and what better way to kick it off, then grilling meat in the backyard. Flank Steak has always been a favorite and there are hundreds of sauces, marinades and rubs you can use to transform Flank Steak. I used McCormick’s classic Montreal Steak seasoning and a classic Argentine sauce called Chimichurri.

Six Easy Steps to Cook Flank Steak

Lay the Flank Steak out on a cutting board and remove excess fat by using a sharp knife. Again using a sharp knife, score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat and then flip the steak a half turn, and score again to resemble a diamond pattern.

McCormick’s Grill Mates, Montreal Steak is a classic seasoning. Sprinkle a generous amount on each side and let the steak come to room temperature for about 30 minutes.

Preheat the grill on high and it will be hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

Place steak on the hot grill. If you are using a gas grill, close the lid. Grill for 4-6 minutes on each side. About half way through grilling on each side, turn the steak 90° to give you more grill marks.

Typically Flank steak is best eaten medium rare, but cook to your desired doneness. When the steak has cooked to your preference, remove from the grill and place on a cutting board with edges to capture the juices. Cover with foil to hold in the heat and let rest for 10 minutes to absorb all the juices back into the meat.

Use a serrated knife to make very thin slices, against the grain. Best to slice at a diagonal, so you gain the widest slice.

Chimichurri Sauce

1 Bunch flat leaf parsley
9 Garlic cloves
¾ C. Olive oil
¼ C. Red wine vinegar
3 T. Lemon juice
1 Shallot, diced
1 t. Salt
½ t. dried oregano
½ t. dried basil
½ t. freshly ground black pepper

Add all the above ingredients to a food processor or blender. Pulse together until all ingredients are combined and it is a creamy bright green color.

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