Flank Steaks with Chimichurri Sauce

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Two guests (both on similar diets) made me rethink the menu for a recent dinner at our house. Each of the diners had determined to shed some extra pounds by turning down high-carb dishes and saying no to dessert. When a new meal plan was put into place, it included grilled flank steaks served with chimichurri sauce (a celebrated condiment with Argentine roots), plus sides of pureed butternut squash scented with honey and lime as well as a mixed greens and grape tomato salad. A tray of cheeses garnished with Clementines and dates would take the place of a rich dessert.

The steaks topped with spoonfuls of the piquant, green sauce turned out to be the most popular offering of the evening. If you've never tried chimichurri sauce, put it on your "to do" list. Parsley (a lot of it!), vinegar and olive oil plus some spicy seasonings are the basic ingredients. You simply whiz them together in a food processor until the mixture is slightly thickened and pureed. The sauce will keep well and retain its vibrant color for an hour or more at room temperature. Best of all, this simple, inexpensive sauce delivers a jolt of flavor perfect to complement the heartiness of beef, and is likely to elicit smiles from the dieters at your table.

Flank Steaks with Chimichurri Sauce

Serves 6

Chimichurri Sauce:

1 cup very tightly packed flat leaf parsley leaves, plus more if needed

1/2 cup olive oil

1/3 cup red wine vinegar

2 medium garlic cloves, peeled

3/4 teaspoon hot pepper flakes

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

Steaks:

2 flank steaks, about 1 1/3 pound each and 1/2 inch thick, trimmed of excess fat

1 garlic clove, peeled and halved

1 1/2 teaspoons ground cumin

3/4 teaspoon kosher salt

3/8 teaspoon black pepper

Olive oil or canola oil for cooking steaks

For Chimichurri Sauce, place all ingredients in the bowl of a food processor fitted with a metal blade. Process, pulsing machine, until mixture is pureed. If sauce seems too thin, add additional parsley and puree until thicker. (The sauce can rest at room temperature 2 hours before being used.) Makes about 2/3 cup sauce.

When ready to cook steaks, pat them dry with paper towels, and then gently rub each side of each steak with the cut garlic cloves. In a small bowl, mix together cumin, salt and black pepper, and rub on both sides of each steak. Oil a grill rack and arrange it 4 to 5 inches from heat and prepare grill for a hot (high temperature) fire. Alternatively, heat enough oil to coat a large stovetop grill pan or skillet lightly, and place it over medium high heat until very hot.

Cook steaks (either on a grill or on the stovetop) until lightly charred on the outside and rosy pink inside, about 6 to 7 minutes per side. Internal temperature should be 145 degrees. Watch carefully. When done, remove steaks to a chopping board and let rest 5 minutes. Cut meat on the diagonal against the grain into 1/4-inch thick slices. Serve meat with Chimichurri Sauce.

 

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Flank Steaks with Chimichurri Sauce - Betty Rosbottom Recipes

(c) 2010 Betty Rosbottom Recipes