1/3 cup olive oil Flank steak
2 cloves garlic, minced Salt
2 Tbsp. red wine vinegar Pepper
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Chimichurri Sauce:
1 cup fresh Italian parsley 1/4 cup red wine vinegar
1/4 cup fresh coriander 1/2 cup olive oil
3 garlic cloves, peeled 3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin
1/2 teaspoon salt
Method:
Combine the
marinade ingredients. Add steak and marinade to a large freezer bag, seal bag,
and turn to coat the steak well. Chill and marinate for at least 2-3 hours or
overnight. Remove steak from marinade and sprinkle each side generously with
coarse salt and freshly ground pepper (this will give you a savory crust).
Place steak on the hot grill (coated with oil).
When the steak has cooked to your preference, remove from the grill and
place on a cutting board. Cover with aluminum foil and let rest for 10 minutes.*
Make very thin slices, against the grain, and at a slight diagonal so that the
slices are wide. Chimichurri
Sauce: Puree all ingredients in a food processor until
everything is well blended. Transfer to a bowl and cover until ready to use. (it’s
advisable to make this in advance in order for flavours to intensify). Store
chimichurri, covered and refrigerated, for up to two days. Before serving, let
stand at room temperature. Serve with roasted vegetables or salad greens.
NOTE:
- When preparing thick steaks, start by scoring your meat with a sharp knife – scoring is a process where you make several shallow cuts into both sides of the steak to allow both heat and seasoning to penetrate into the meat.
- If you are marinating then do so for at least 2-3 hours. Marinating overnight always gives the best flavours though. The steak should be covered after cooking to allow the steak’s juices to redistribute and avoid dryness. …sometimes proper planning can actually save you countless hours which you can then spend cutting Bhut’Bae’s nails, polishing his shoes or setting up in those fancy R400+ trays from @Home etc...
Happy
Cooking…
La Petit Chef
Image Credit:
californiaavocado.com
