Tuesday, June 18 2013, 10:06 AM MDT
Pan Seared Flank Steak with Chimichuri Sauce
As Aired On July 2, 2012
Recipe Courtesy of Texas de Brazil
1 large piece of Flank Steak, about 3 lb
1.) Place a heavy sauté pan or cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
2.) When the oven reaches temperature, remove the skillet and place on the range over high heat. Sprinkle both sides of the steak with salt.
3.) Cook the steak without moving for about 2 minutes and then turn the steak. Cook for another 2 minutes and then move the pan with the steak to the oven for another 10 minutes or until the crust is golden but center is about 130 degrees.
4.) Remove the steak from oven and let it rest for at least 30 minutes, loosely covered. The steak will keep raising its temperature while resting so it is important to remove from oven before it reaches the desired doneness.
1 cup of fresh chopped parsley
½ cup of fresh chopped cilantro
2 table spoons of minced garlic
1 table spoon of dry oregano
1 table spoon of red crushed pepper
1 cup of olive oil
½ cup of lemon juice or white vinegar
Salt to taste
1.) Mix all the ingredients in a non-reactive bowl and reserve; it will taste better if left to blend the flavors for 1 hour or more. The chimichuri can be kept in the refrigerator for up to 4 days.
2.) On a cutting board, slice the steak in thin slices, in angle and against the grain.
3.) Transfer the meat to a platter and cover it with a generous amount of chimichurri
(Copyright 2012 Sinclair Broadcasting Group.)