Tuesday, June 18 2013, 10:06 AM MDT
Grilled Flank Steak with Chimichurri Sauce
As Aired On June 11, 2012
Recipe Courtesy of Chef Victoria Topham, Pinon Market & Café.
2 lbs. Flank steak, Trimmed
3 Tbsp. Olive oil
3 Tbsp. Lime Juice
2 Tbsp. Brown Sugar
½ Minced Jalapeno Pepper
3 Minced Cloves Garlic
1 tsp. Chili Powder
½ tsp. Cayenne
5 Cloves Garlic
½ Tsp. Crushed Red Pepper Flakes
2 Bunches Fresh Parsley
¼ Cup Fresh Oregano
6 Tbsp. Olive Oil
6 Tbsp. White Wine Vinegar
Fresh Lime Juice, Salt And Pepper To Taste
1.) Trim off as much fat as possible from flank steak and butterfly steak to even thickness.
2.) Unfold flaps and flatten seams from butterflying and pound gently with a meat mallet.
3.) Prepare ingredients for marinade in a large, shallow dish.
4.) Place steak in dish and turn to coat well.
5.) Marinate at room temp for 30-45 minutes (take care not to leave in marinade too long, the lime juice with denature the protein in the meat.)
6.) Preheat Grill pans until very hot.
7.) Remove meat from marinade and wipe excess marinade from steak. Season with salt and pepper.
8.) Place steak on grill and cook 3-4 minute per side.
9.) Transfer meat to a cutting board, tent with foil, and rest 5 minutes before slicing. Slice meat on bias and serve with sauce.
1.) Place first 4 ingredients in the work bowl of the food processor, process until minced.
2.) With machine running, add vinegar and slowly drizzle in olive oil. Process until sauce is smooth.
3.) Add lime juice, salt and pepper to taste
(Copyright 2012 Sinclair Broadcasting Group.)