Flank Steak with Chimichurri

I cooked this back in January, for our annual 13-course dinner, and I have no idea why it's taken me so long to blog about it. Also, it was my first time cooking with flank steak, and again, why did it take me so long? It's a super flavorful cut of meat, and it's fairly cheap, too. I had to special order it, though, and it does benefit from marinating, so it's not exactly great for spur-of-the-moment cooking.

As you might remember, we had to do courses from different countries, and I drew Argentina. Hence the chimichurri. It's awesome with the flank steak, which is flavorful in itself but the sauce takes it to a whole new level. I heartily recommend this.

Marinated Flank Steak
375 ml dry sherry
60 ml sherry vinegar
60 ml red wine vinegar
4 small red onions, thinly sliced
4 garlic cloves, minced
125 ml olive oil
800 g flank steak
salt, pepper

Mix the sherry, both vinegars, onions, garlic and olive oil in a big plastic bag. Add the meat and make sure it's covered. Place in the fridge to marinate over night.

Drain the meat, and season well with salt and pepper. Grill on very high heat for about 3-5 minutes per side, depending on how red you like your meat. Let it rest for five minutes before slicing, thinly. Serve with chimichurri.

And yes, this recipe does use a whole lot of sherry vinegar. Try to find a fairly cheap kind, or substitute red wine vinegar. It'll still be great.

Chimichurri
240 ml olive oil
160 ml sherry vinegar
2 tbsp lemon juice
250 ml flat-leaf parsley, coarsely chopped
3 tbsp fresh basil, coarsely chopped
1 tbsp fresh oregano, coarsely chopped
1 tbsp fresh coriander, coarsely chopped
4 garlic cloves, minced
1/2 small onion, chopped
1/2-1 tbsp flaky sea salt
1/2 tsp freshly ground pepper

Mix everything except for the salt and pepper in a food processor, and whizz into a smooth sauce. Don't process it too much though - you're not making a purée. Season with salt and pepper.

Recept på engelska:
Flank Steak with Chimichurri