11
May
10

Grilled Flank Steak with Chimichurri

There are times when food photography fails. Or maybe I failed as a food photographer.

Flank steak with chimichurri  isn’t exactly photogenic. I served it last weekend to ooooh’s and aaaaah’s, but my photos of the steak on the grill were nothing short of offensive. The plated photos looked horrid. Here is my only decent attempt at creating something visual for this post:

You’ll have to trust me on this one. It’s worth trying.

Flank steak can be tough. Marinated and grilled, it can be fork tender and full of flavor. Whole Foods happened to be out of flank steak, so I bought skirt steak instead. It grilled faster and worked just as well.

There are many variations of chimichurri, a South American herb sauce that’s great with plantains or beef. Some have oregano and onion, but almost all have parsley and cilantro. In Argentina it’s a must with grilled meat.This version is strong and stands up well to the beef. The vinegar and garlic give it bite.

Grilled Flank Steak with Chimichurri
Steak and Marinade from Epicurious
3 pounds flank steak
1/3 cup white wine vinegar
3/4 cup olive oil
1 1/2 tablespoons minced rosemary
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper

Lightly pierce steak all over with a fork or knife. Whisk together marinade and put into large Ziplock bag. Add steaks and seal, pressing out excess air. Marinate steaks for at least 6 hours, up to 1 day. Grill 12 minutes for medium rare. Holding a knife at a 45-degree angle, thinly slice steak against grain. Serve with chimichurri.

Chimichurri
The Gourmet Cookbook
1 large garlic clove
1 1/2 cup loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
1/2 teaspoon salt

With the motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne and salt and pulse until herbs are finely chopped.

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