Thursday, June 11, 2015

Chimichurri-Topped Flank Steak

This is a delicious - and relatively quick dinner - I served it with roasted potatoes and a green salad topped with tomatoes and avocados. Thankfully, I had the foresight to set some of the slices aside for steak sandwiches for lunch the next day. Otherwise, we would have eaten till it was completely devoured.

  • 1 flank steak, between 2 and 3 pounds) 
  • 1 T organic brown sugar 
  • 1 T paprika 
  • 1 t smoked paprika
  • 1 t freshly ground salt
  • 1/2 t ground cumin 
  • 1/2 t ground coriander 
  • olive oil

  • 2 C fresh cilantro
  • 1 C fresh parsley
  • 2 T fresh oregano
  • 2 T fresh mint
  • 5 cloves garlic
  • 2 T vinegar (I used a white balsamic)
  • juice from 1 lemon
  • zest from 1 lemon
  • olive oil
  • optional: freshly ground salt and freshly ground pepper

Preheat oven to 400 degrees F. Place the flank steak on a parchment-lined baking sheet. In a small bowl, combine the sugar, paprikas, salt, cumin, and coriander. Sprinkle the spices over the flank steak and rub it in. Drizzle with olive oil. Then roast in the preheated oven for between 25 and 40 minutes, depending on desired level of doneness.

Remove from oven and let rest 10 minutes before slicing and serving. While the flank steak roasts and rest, prepare your sauce.

Put all ingredients - except olive oil - in blender and pulse to a thick paste. Remove from blender and whisk in olive oil until desired consistency. To serve, place the chimichurri on top of flank steak slices.

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