Menu for One: Flank Steak with Chimichurri

Menu for One: Flank Steak with Chimichurri

Flank steak with tomato-artichoke chimichurri sauce prepared on the outdoor grill.

Menu for One: Flank Steak with Chimichurri

The summer months are almost over, but that doesn’t mean it’s time to pack up the grill. Mine is still hot and ready to fire up more flame-licked goodness! Today we’re heading down south (way, way down south) to Argentina for a smoky-grilled flank steak with a tangy chimichurri sauce. I tossed in some sautéed tomatoes and artichoke hearts to fulfill my veggie quota, to class up an Argentinean classic. Enjoy!

Ingredients:

The Beef

1 flank steak
1 cup cherry tomatoes, halved
1 can artichoke hearts in water, drained and roughly chopped
1 teaspoon olive oil

The Chimichurri Sauce

1 cup densely-packed flat leaf parsley leaves
¼ cup fresh oregano leaves
¼ cup olive oil
¾ cup sherry vinegar
4 large garlic cloves
1 lemon, juiced
salt and pepper to taste
1 teaspoon chili flakes (optional)

Preparation:

  1. Place Chimichurri ingredients in a blender and pulse until it combines, but does not completely purée.
  2. Pour ½ of Chimichurri over flank steak in zip-top bag, coat evenly and let marinate in the refrigerator for at least 2 hours or overnight. Reserve the other half of the sauce.
  3. When ready to grill, wipe off the excess marinade and grill steak for approximately 5 minutes on each side, or until desired doneness is reached. Start by placing the steak directly over the flame or hottest part of the grill. If you see the steak is burning, or becoming too charred, move off the flame or to a cooler part of the grill to finish. After grilling, take off the heat and cover with aluminum foil to rest for approximately 5 minutes.
  4. While steak is resting, combine tomatoes, artichoke hearts, 1 teaspoon of olive oil and sauté in a non-stick pan over med-high heat (or the grill) for approximately 3-5 minutes. You want the tomatoes to gain a nice brown caramel color, but not to start breaking down. Take off the heat and combine with reserved half of Chimichurri sauce.
  5. Slice steak into thin strips on the bias, plate, spoon over tomato-artichoke chimichuri and chow down.

Copyright © Michael Poppa / 2010 Singular Communications, LLC.

Michael Poppa
Michael Poppa, a proudly self-proclaimed “culinary school drop-out,” trained on the job at the elbow of acclaimed restaurant chefs in his native Kansas City. Since 2008, he has served as Executive Chef/Culinary Director for the American Pavilion at the Cannes International Film Festival in Cannes, France. Currently, Michael heads the food & beverage department at the Kansas City Marriott Country Club Plaza. He calls ‘simple, seasonal American cuisine, with Italian influences’ his specialty.
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