Flank steak is inexpensive, fairly low in fat, and easy to cook, so as our "winter" temperatures continue in the 70s, break out the grill tonight and try this recipe. While it's not necessary, most beef benefits (more flavorful and tenderized) from a marinade. I made this one simply by using up some extra lemon vinaigrette that I had from a dinner party and adding a bit more red wine vinegar to it. You want a good amount of acidity in your marinade (I like a 1:1 ratio of vinegar to oil) to help tenderize the meat. If you don't marinate the flank steak, simply season it well with salt and pepper before grilling it.If you think of it or have time, you can start this marinating the night before or in the morning before you head off for your day. When you're ready to cook, pat it dry (to avoid flame-ups on the grill) and grill over medium high heat for about 4 minutes per side for medium (above). When you pull it off, wrap it in foil and let it rest for 10 minutes before slicing it against the grain into thin strips and serving with Chimichurri Sauce.
3/4 cup olive oil
3 tablespoons sherry vinegar
3 tablespoons lemon juice, fresh
3 cloves garlic, peeled
2 medium shallots, quartered
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 cups fresh parsley, packed
2 cups fresh cilantro, packed
1 cup fresh mint, packed
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.