Since everyone is loving the corn recipe I posted yesterday, I figure it's only right to complete this dish with a fabulous summery main to go along with the delish corn.
You will need: (Serves 4)
For the Steak / Steak Marinade:
* 1 1/2 lbs flank steak
* 1/4 cup red wine vinegar
* 1 tsp Worcestershire
* 1/4 cup EVOO
* 1/4 cup fresh cilantro (chopped)
* 1 tsp cayenne pepper
* 2 cloves garlic (minced)
* salt and pepper to taste
For the Chimichurri Sauce:
*1 cup olive oil
*2 tablespoons fresh lime juice
*2/3 cup minced fresh parsley
*3 cloves garlic (minced)
*2 large shallots (minced)
*2/3 cup fresh cilantro (chopped)
*1/2 cup red wine vinegar
*salt and pepper to taste
In a resealable container or a large resealable plastic bag, combine all the ingredients for your marinade. Add your flank steak and turn to coat evenly. Let it marinate in the fridge for 2 hours.
In the meantime, combine all ingredients for the chimichurri sauce in a small blender and mix until everything is uniform - you should end up with a thick, highly aromatic bright green sauce. Refrigerate until your meal is ready to serve.
After marinating, remove flank steak from plastic bag or container and let the excess marinade drip off. Place on a hot grill for about 4-6 minutes on each side (for medium rare). Remove from heat and let stand 3-4 minutes. Slice up your steak (always slice across the grain) and place it on a serving dish. Garnish with some extra cilantro and/or parsley and serve with your summer-style corn and a bowl of your chimichurri on the side for dipping!
Happy Grilling!
xo
Chef Natty
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