Chimichurri Flank Steak

Chimichurri Flank Steak

Chimichurri is a South American marinade or condiment made from a variety of herbs.  I've experimented a lot with it over the years, and have found this recipe to be my favorite.  I prefer it to be a salsa or topping rather than a marinade due to the off-putting presentation of the green marinated beef.  The strong flavor of the sauce lends itself well to the smokiness of the rub so the extra time to marinade is not needed.



What you will need:
For the steak.. 

• Flank Steak             2 #
• Chili Powder           1 tsp
• Cumin                     1 tsp
• Smoked Paprika      1 tsp
• Kosher Salt              2 tsp
• black pepper         1/2 tsp
• Avocado Oil             1 tbsp

For the "rice"...

• Cauliflower             (1 head)
• Avocado Oil             1 tsp
• Salt                           1 tsp
• Onion, fine diced     2 oz
• chopped garlic          1 tsp
• Water (or stock)        1 C

For the Chimichurri

• Chopped Cilantro     2 C
• Lemon Juice             1 oz
• Lime Juice                1 oz
• Olive Oil                   4 oz
• Chopped Garlic        1 tbsp
• Salt                            1 tsp
• Red Pepper Flake      1 tsp
• Dried Oregano           1 tsp

How it's done..

Preheat your oven to 350, and set a cast iron skillet to medium high heat.

Combine the Chili, Cumin, Salt, Pepper, and Paprika in a bowl.  I find a huge difference between regular paprika and smoked..  I'm a huge fan of Smoked,  my wife - not so much.  If you find the smokiness a bit too invasive,  feel free to use regular paprika.  Liberally coat both sides of the flank.

Add your avocado oil to the skillet.  Avocado oil is great for this application due to it's relatively high smoke point (500 degrees) that prevents the oil from breaking down and burning.   Add the flank to the smoking skillet.

While your flank is searing (about 2 minutes per side, then finish in the oven)  turn your attention to your cauliflower.  Break or cut the cauliflower into small pieces, ideally quarter sized.  When you have the stem removed, and you're left with a bowl of small florets, place in batches into your food processor and process on high.  Only fill your processor half way so as to not over process the cauliflower.  You want it small pieces; but not couscous small..  that's another recipe.  

Be sure to keep an eye on your flank -  Time varies, but what you're looking for is an internal temperature of 135 degrees F (125 for medium rare,  145 for medium well..  trust me, it will carry over to the appropriate temperature.)  Once you hit the temperature you're aiming for, pull it out of the oven and allow it to rest for at least 15 minutes while you finish the rice and sauce.

In a wok or large skillet on medium high heat -  add 1 tsp avocado oil, and sautee onions.  You're looking for soft and fragrant.  Add your garlic and sautee for another minute, then add your cauliflower and salt.  After I incorporate my onions and garlic into my cauliflower;  I let it sit for about 20 seconds just to build the heat back in the pan -  then I add the water (or stock) and throw a lid on it.  This will steam the cauliflower without overcooking it.  At this point I take it off the heat, and leave it covered until I'm ready to plate -  almost like couscous.

Grab your food processor that you just cleaned from making your rice (of course you didn't just leave it dirty on the counter)  and add the olive oil for the chimichurri.  After the oil is in; add the cilantro, then pour the remaining ingredients on top.  Process on high until it's a chunky sauce like consistency.  It should be thick.

Slice your flank (in half long ways, then against the grain in thin strips at an angle)  The thinner you slice these, the better the result (within reason -  You want between 1/8" and 1/4" slices)  After that; you're ready to assemble.

In 6 microwaveable containers, start with 1/2 C packed rice;  right in the middle.   Divide your Flank up directly on top and press down slightly.  Finish plating with the Sauce, right on top.  It's okay -  Food should touch.

The intense flavors of this dish -  the acidity of the lemons and limes -  the kick from the cilantro and red pepper flake -  make this a go-to for me.  The Macros are a little high on the protein for me to eat more than once a week -  so you'll have to watch what other meals you pair it with.  The good thing about this meal is how filling it is for just shy of 500 calories

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I hope you had fun reading this with me; and I hope you have more fun in  your kitchen.  Be sure to send me some pictures;  I'd love to see your guys' take.

See you Friday.