Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri Sauce

serves 6

Spice Rub

1 Tablespoon brown sugar

½ teaspoon ground cumin

½ teaspoon ground coriander

2 teaspoons coarse kosher salt

½ teaspoon ground black pepper

Chimichurri sauce

1/2 cup olive oil

3 Tablespoons red wine vinegar

3 Tablespoons fresh lemon juice

3 garlic cloves, peeled

2 medium shallots, peeled and quartered

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

3 cups (packed) stemmed fresh parsley

2 cups (packed) stemmed fresh cilantro

Beef

1 ½ lbs. flank steak

2 Tablespoons olive oil

For Spice Rub

Combine all ingredients in a small bowl (Can be made 2 days ahead; store airtight at room temperature).

For Chimichurri Sauce

Combine first 8 ingredients in a blender; blend until almost smooth. Add 1/4 of parsley and 1/4 of cilantro; blend until incorporated. Add remaining herbs in three more additions, pureeing until almost smooth after each addition (Can be made 3 hours ahead).

For Flank Steak

Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.

Pat steak dry with paper towels; brush with oil. Sprinkle both sides of the steak with the spice rub using all of mixture (coating will be thick). Place steak on grill; sear 4-6 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal so that the slices are wide. Serve with Chimichurri sauce. Enjoy!

Printed from thegalleygourmet.net