Look at the Flanks on Her Chimichurri!

Here’s something I had never cooked before but have wanted to try for awhile.  It’s pretty easy and suuuuper flavorful!  I was a little weary of topping steak with something so vinegar-y, but yowza it matches perfectly!  I cooked this up this week and served it with some roasted baby potatoes shaken with garlic and spices, and some sautéed mushrooms and onion.  I’ll definitely be making this again!

Screen Shot 2018-07-30 at 11.30.36 AM


*meat w/ rub

1 pound flank steak

3 cloves finely chopped garlic

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon black pepper

*chimichurri sauce

2 Tablespoons finely chopped parsley

2 Tablespoons finely chopped cilantro

2 Tablespoons finely chopped red onion

2 Tablespoons extra-virgin olive oil

2 Tablespoons apple cider vinegar

2 cloves finely chopped garlic

1 Tablespoon water

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

Cut a criss-cross pattern on the laid out flank steak, both top and bottom.  In a small bowl, combine rub seasoning (garlic, cumin, oregano, salt, pepper).  Rub seasoning into the cuts made in the steak and let sit for 10 minutes.  While you wait, preheat the oven to 375 and spray a cookie sheet with oil.  Cook steak in oven for 10-15 minutes (depending on how done you like your steak).  While the steak is cooking, combine the chimichurri ingredients into a bowl and mix well.  Take steak out of oven when cooked to desired doneness and LET REST for 5 minutes before slicing!  Top with chimichurri sauce.




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