Craving something flavorful yet simple for dinner, I decided to grill some flank steak. Here’s what you’ll need:
- 2 Lb beef flank steak
- 3 Tbsp “smoky beef dry rub”
- 2 Tbsp Lemon juice
- 1 Garlic clove minced
- 2 Tbsp Extra virgin olive oil
- Chimichurri (recipe to follow)
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In a large non reactive bowl pour lemon juice and olive oil over steak, rubbing entire surface of meat with lemon juice. Using hands coat steak with dry rub and garlic. Cover bowl and place in refrigerator for 6 to 24 hours. Remove meat from refrigerator about an hour before ready to grill.
When ready to start cooking preheat an oiled grill to about 500 -550 degrees. Now your ready to go.
Lightly pat meat with paper towels to remove excess marinade then place on grill. Flip steak once it has a nice char on bottom side. Continue to cook to desired temperature. I recommend rare to medium rare (130-140 degrees.)
Remove steak from grill and place on carving board and loosely cover with foil and allow to rest for about 5-10 minutes. Slice meat against the grain and serve immediately with chimichurri at hand for everyone to put on as much as they would like and enjoy.
Serves 4-6
My version of Chimichurri (Argentine steak sauce) is well known by both friends and family alike. It’s simple to make and can be used on a lot more than just steaks or beef. Hope you enjoy.
Here’s what you need:
- 1 bunch Parsley (flat or curly, although I prefer flat leaf)
- 5 Garlic cloves peeled
- Juice of 1 lemon
- 1 Tsp red pepper flakes
- 1 sprig of fresh thyme
- Salt and pepper to taste
- 1/4 Cup extra virgin olive oil
Place all ingredients into the bowl of a food processor or blender and pulse until ingredients are roughly chopped. Cover and set aside until ready to eat.
