Friday, May 25, 2012

Flank Steak with Chimichurri

Bill likes Chimichuri, so when I saw this in my South Beach Cook Book, I knew I needed to try it.  It was so easy, healthy, and delicious!  I need to get another parsley and cilantro plant this summer to make this with fr

Flank Steak with Chimichuri
From: South Beach Recipe book
Prep time: 10 min
Cook time: 10 min

1 Tbsp Dijon mustard
4 tsp plus 1 Tbsp red wine vinegar
4 tsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1 lb flank steak
1/2 cup cilantro
1/2 cup fresh parsley leaves
1 garlic clove, peeled
1 tsp ground cumin

1. Heat the broiler.

2. In a small bowl, stir together the mustard, 4 tsp of vinegar, 2 tsp oil, 1/4 tsp salt, ginger, and half the cayenne.

3. Place the flank steak on a broiler pan and brush the top with the vinegar mixture.  Broil 4 inches from the heat, without turning for about 7 minutes for medium-rare.  Remove from under the broiler and leave the steak on broiler pan.  Cover loosely with foil and let stand for 5 minutes.

4. While steak is broiling, in food processor (or blender), combine the cilantro, parsley, garlic, cumin, remaining 1 Tbsp vinegar, remaining 2 tsp oil, remaining 1/4 tsp salt, remaining cayenne, and 2 Tbsp water.  Puree until smooth.

5. Thinly slice the flank steak on an angle against the grain.  Divide the steak among plates and top evenly with the chimichurri.  Serve warm.

1 comment:

plumbing said...

Cast iron and cast aluminum. There are some basic differences between the two kinds. Many people like aluminum pots because they are lighter and easier to care for.


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