Chimichurri Flank Steak

Monday, February 4, 2013

Today was one of "those" days.  You know the type.  You skip the gym to get a little extra sleep after Super Bowl Sunday (I know... this is where I went wrong).  However, you forget to set the alarm so you wake up thirty minutes late only to realize it's the day the house is being cleaned, and said house looks like a bomb went off.  You have no time to shower, and assembling a piece of furniture from IKEA would be easier than assembling a respectable outfit from your wardrobe.  You manage to conjure a semi-respectable work outfit, only to spill and entire cup of coffee down front of you five minutes later.   When you finally make it to the office thirty minutes late, the inbox is full and getting fuller by the minute.  The telephone rings off the hook. A critical assignment that was due Friday can't possibly be completed because two unexpected meetings have miraculously popped up on your calendar.  Etcetera...

Needless to say, the blue cheese and spinach stuffed flank steak planned for Monday's dinner was not going to come to fruition when I got home at 7:00.  I needed a Plan B.  

Chimichurri Flank Steak.  Its easy, its quick, and its truly mouth-watering amazing.  I had it on the table in thirty minutes (this is coming from a woman who typically spends at least an hour to cook one of Ms. Ray's meals). 


Toss the steak and lime juice in a bag or bowl to marinate.  Pack the ingredients for the Chimichurri sauce into food processor or blender for 5 to 10 seconds.  

  
Season the steak (my personal preference is garlic powder, Kosher salt and cracked pepper) and broil for 5 minutes on each side. Allow the steak rest for five minutes before slicing against the grain and topping with the Chimichurri sauce.  


Seriously, that's it.  Best of all, it gave me time to decompress from my crazy Monday, hang out with my two favorite guys and catch upon on a little SoA.

 I am just praying that the rest of the week flows a little smoother.  

Chimichurri Flank Steak
Yield: 6 servings
Prep Time:  35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

Ingredients:
2-3 lbs Flank steak
1 Lime
1 bunch Italian Parsley
2 tbsp fresh oregano
1/4 tsp red pepper
1 tsp Kosher salt
1 tsp garlic powder
1 tsp cumin
3 large cloves garlic
1/2 lemon
1/2 c. olive oil
3 tsp red wine vinegar

Directions:
Marinate flank steak in the juice of one lime for 20 minutes.  Meanwhile combine coarsely  chopped parsley, garlic, salt, red pepper, cumin, oregano leaves, red wine vinegar, lemon juice and olive oil in food processor and blend for 5-10 seconds. 

Season flank steak with Kosher salt, pepper, and garlic powder (or your preferred seasoning).  Broil flank steak 5 minutes each side.  Let rest for 5 to 10 minutes.  Slice meat against the grain, top with Chimichurri sauce, and dig in.  

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