Steak on the weekend. There is something just right about it, and this week I was craving it. So for Day 4 of the Everyday Food: Fresh Flavor Fast cook-off, we went for Flank Steak with Parsley-Garlic Sauce (click link for recipe), aka Argentinian chimichurri sauce.
If you haven’t tried chimichurri over steak, I highly recommend it. It’s a tangy green sauce, made of minced parsley, garlic, white wine or sherry vinegar, olive oil, oregano, and red pepper flakes. Very simple to prepare, especially if you have a mini cuisinart, but a good mince of the ingredients works fine as well. The flavors are bright and fresh and complement the steak, especially when grilled.
Alas, I did not uncover the grill for this endeavor. Instead, I whipped out the big grill pan:
and got ready to cook.
We eat flank steak about once a week, but this week, we thought we’d try skirt steak instead. After trimming the meat a little (not too much; you want that fat to flavor it), I liberally seasoned it on both sides with salt and pepper. I oiled the grill pan and turned up the burners to medium high. Skirt steak is so thin it took alot less time to cook then flank. Five minutes each side over medium/medium-high heat and it had a nice sear on it, but was still good and pink in the middle.
Once cooked to your preference, you take it off the heat, let it rest, tented (not completely covered), and then serve with the chimichurri in a bowl on the side. Grilled vegetables would be a nice accompaniment, or a simple salad (we did our salad with a little goat cheese, which was perfect). Voilà!
Try it for a delicious weekday or weekend meal. It’s simple to prepare, and a nice update of plain grilled steak. Definitely a winner.