Flank Steak

This post shoulda/coulda been called Chimichurri Sauce.
But we'll get to that.

Ok, so this dish was actually consumed by me on Friday at a work BBQ.
This recipe below is reprinted without permission from Larissa Ivancamp.
The next picture you will view is not of beef.

the magic

I just really can't raise this roof with this sauce enough. The flavors are sublime. I know, I know. You are thinking you've have chimichurri sauce before. And maybe you have. But it did not taste like this stuff.

I put the 2lb flank in a ziplock bag overnight with about 1/3 of the mixture and saved the rest for slopping on the steak when it came off the grill.

With the 4th of July celebration as my backdrop, I lit a can of coals and commenced grilling, beer in hand. 8 minutes total, with 2 inside the kettle.

The remaining photos tell the rest of the story. Recipe is at the end. Enjoy. And you're welcome.

The drizzle presentation

Happiness

just add corn...

the end.

This makes enough to marinate 2 pounds of beef (London broil or skirt, hanger, or flank steaks) or lamb (loin or blade chops).

Makes about 2 cups

 

Ingredients

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 2 cups minced fresh cilantro
• 1 cup minced fresh flat-leaf parsley
• 1/3 cup finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Preparation

• Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry, and grill.
• Spoon reserved sauce over grilled meat.