Garlic Brown Sugar Flank Steak with Chimichurri.

You guys. I’m kinda sorta glad it’s Monday. Officially getting old here.

It’s not my typical thought at the start of every week, but I’m aching to get back to the grind today and get moving in the kitchen. I’m ready to trash things up with some inappropriate pairings and eat my weight in avocado toast.

Yesterday I spent a large amount of my time flying home from Salt Lake City and it included some bigtime airplane karma in the form of four screaming toddlers behind me on my four hour flight. This is obviously leftover fate and well deserved from that time I was on an airplane with Bev and didn’t shut up for over four hours straight. I get whatever is coming to me in the air. Maybe it has something to do with a theme of fours?

Now. On to steak.

Well. It’s not really even about the steak… it’s about the sauce.

I’ve been loving on chimichurri ever since the middle of last summer when we ate a dish of the most tender hanger steak covered in the green stuff. It was heavy on the cilantro, so of course I completely loved it and couldn’t recreate it any other way.

If you’re a cilantro hater here, you’ll probably want to cry. The bad news is that this is a super cilantro heavy chimichurri. The good news is that it doesn’t have to be, and you can play around with your own ratio of parsley and cilantro. Deal?

People have very strong emotional reactions to cilantro. I get it. Replace cilantro with fennel seeds and I become your worst nightmare.

So honestly, the chimichurri has blown my mind.  I don’t think it’s any secret how crazy I am over flank steak, but just how much flavor this gorgeous herby spread stuff adds?! Holy cow. I’m wowed. Enough to rhyme.

The steak too though. We prepare flank steak often, but I wanted to emphasize some sweetness with this version. It sounded so… GOOD – so good with the chimichurri which has a bit of a vinegary tang. And I flip over anything with a vinegary tang. Give me all of the pickles and olives in the universe please.

The flavor of the steak alone was to die for, but WITH the chimichurri? Don’t even know what to do with myself.

I was practically eating the chimichurri with a spoon. Well, I was eating it with a spoon. It goes with everything. Like… a spoon.

My point is that these two things, so seemingly simple, made a huge bang on my plate. So much flavor. So much love. This is the easiest thing ever but you get to do whatever you want with it. Eat it however you’d like. Serve it with potatoes or salads or tortillas or by itself as a snack. Dip the steak into the chimichurri and eat it like pretzels with dip.

I have no idea who would do that last one.


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Garlic Brown Sugar Flank Steak with Chimichurri

Yield: serves 4 with a lot of extra chimichurri

Prep Time: 2 to 24 hours for marinade

Cook Time: 30 minutes

Ingredients:

2 pound flank steak (about 1-inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
3 tablespoons brown sugar
4 garlic cloves, minced

chimichurri
1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Directions:

Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. I marinate anywhere from 2 hours to overnight.

When you're ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven.

Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri.

chimichurri
Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.

[sauce adapted from food network

(okay now I’m over Monday at this point.)