This grilled flank steak is always a hit and so easy to prepare. Topping it with chimichurri sauce is perfection.
Last week I received a copy of Emeril Lagasse’s newest cookbook to preview and share with you – Emeril at the Grill: A Cookbook for All Seasons. I have lots of recipes marked to try.
I let Clark choose the first recipe to share with you and it was no surprise when he chose Grilled Marinated Flank Steak with Chimchurri Sauce.
It was no surprise because whenever one of the college boys comes home for a visit they always request flank steak. Also, my older son Logan served a mission for our church in Argentina where chimichurri sauce is a specialty. So this recipe was a natural first choice for us.
We were having some barbeque issues and I wasn’t sure we were actually going to get this steak grilled! Our grill recently died so on Saturday my husband went out to buy a new one – one that needed to be assembled. Hours and hours later (all day Saturday),he had it put together only to discover that two of the burners didn’t work.
He wheeled the grill back into the store to return it – fortunately our nice neighbors let us borrow their grill so we could try out our new recipe!
The marinated flank steak is very flavorful but the Chimichurri Sauce is the best part. It is a combination of herbs, olive oil and vinegar with a little lemon juice thrown in! It makes a delicious condiment for the steak and I will definitely be using it with other dishes.
Let’s just say it sure beats ketchup!
Even today, 3 days later, my husband is still commenting on how good it was.
I can’t wait to try out some of the other recipes I have marked and share them with you too.
The recipe calls for sherry vinegar. I was unable to find it at the store so I substituted red wine vinegar.
The publishers were kind enough to give me a second cookbook to share with you – so watch next week for a giveaway of this great new cookbook!
- 1½ C dry sherry (I used cooking sherry)
- ½ C sherry vinegar (I used red wine vinegar)
- 1 C thinly sliced red onion
- 2 Tbsp minced garlic
- ½ C olive oil
- One 1½ to 2 pound flank steak
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- Chimichurri Sauce (recipe to follow)
- 1 C extra-virgin olive oil
- ⅔ C sherry vinegar (I used red wine vinegar)
- 2 Tbsp freshly squeezed lemon juice
- 1 C chopped fresh flat leaf parsley
- ¼ C chopped fresh basil
- 3 Tbsp minced garlic
- 2 Tbsp minced shallots
- 1 Tbsp chopped fresh oregano
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp crushed red pepper
- In a shallow, nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic and olive oil.
- Stir to blend well.
- Lay the steak over the marinade and turn so that it is coated on both sides.
- Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally. (I put mine in a large Ziploc bag)
- Preheat the grill to high
- Remove the steak from the marinade (discard the marinade) and season it with the salt and pepper.
- Grill the steak for 4-5 minutes per side for medium-rare.
- Remove it from the grill and let it rest for 5 minutes.
- Then thinly slice the steak across the grain and serve it with the Chimichurri Sauce
- Combine the olive oil, vinegar, lemon juice, parsley, basil, shallots and oregano in a food processor, and pulse until well blended (do not puree)
- Stir in the kosher salt, black pepper, and crushed red pepper
- Transfer the sauce to a non-reactive bowl, cover it with plastic wrap and set it aside for at least 2 hours and up to 6 hours at room temperature
- (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days)
- Makes 2½ cups