Grilled Flank Steak with Chimichurri Sauce
1 Tablespoon brown sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons coarse kosher salt
½ teaspoon ground black pepper
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
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