Chimichurri Flank Steak
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Cabernet Franc from Chinon or an Argentinean Malbec | ||
The chimichurri sauce makes this flank steak fresh & herby with a hint of heat, which is tempered by the sweet and buttery squash.
This recipe was served with Twice Baked Delicata Squash & Chimichurri Sauce
INGREDIENTS
- 1 Grass Fed Beef Flank Steak (you could also use any specialty flank steaks)
- ½ of a yellow onion
- 2 cloves of garlic
- ¼ cup of brown veal stock (we recommend homemade veal stock)
- Olive oil – enough to coat the steak
- tellicherry pepper to taste
DIRECTIONS
1
Trim any silverskin and excess fat from the flank steak.
2
Finely slice the onion, slice or finely mince the garlic cloves.
3
Combine garlic, onion, flank steak and oil in a large bowl.
4
Cover the bowl & move the flank steak on the bottom shelf of your refrigerator to marinate for at least 6 hours, preferably overnight.
5
Remove the steak from the marinade and cut it in half. Reserve the onion slices.
6
Get two oiled cast-iron skillets very hot (you could use stainless steel frying pans in a pinch). Carefully lay each half of a flank steak into a skillet, with the top part landing away from you (to protect against being splashed by the hot oil).
7
Cook the steak to just below your desired level of doneness. We recommend stopping just below medium rare (internal temperature of 130-135 degrees). The steak will continue to carry-over cook the last few degrees as it rests.
8
Once they’re cooked, remove the steak halves from the heat, cover with foil, and let them rest for 10 minutes.
9
Put the onion slices from the marinade in one of the now empty pans (turn the heat off on the other) along with any garlic that is clinging to them. Saute them and deglaze with the veal stock once they’ve started to develop some color.
10
Bring the veal stock to a simmer and cook until the onions are tender and the veal stock has reduced to a sauce consistency. Taste and season with salt & pepper.
11
Slice the flank steak and plate with the twice-baked squash and onions. Sauce with the chimichurri sauce and serve.
Variation:
The flank steaks can also be left whole and grilled instead of pan-roasted.
The flank steaks can also be left whole and grilled instead of pan-roasted.