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  • Teresa Smith

Flank Steak with Chimichurri Sauce

This meal has been around for such a long time.

It is always a go to party meal and can be made in advance and reheated when time to eat.


Chimichurri Sauce! This is another great party meal. I sous vide the flank steak (first time trying this) for the perfect medium rare. We served it with black beans and Spanish rice.


Marinate the flank steak with cilantro, red wine vinegar, onions, garlic, salt and pepper. Sous vide 90 minutes at 130 degrees. Sear the flank steak at a very high heat or grill just long enough to get grill marks. Slice against the grain.


Black Beans.

1/2 large onion

4 garlic cloves

2 cans black beans

1 beer or 8-12 oz chicken stock

1 tablespoon cumin

1/4 cup red wine vinegar

1 teaspoon granulated onion

Salt

Pepper


Pinch Red pepper flakes

Fresh cilantro


Sauté onions, add garlic. Strain beans and add to the pot. Cover with liquid and add spices. Put lid on and simmer on low. Serve when some beans have broken down and it resembles a runny and chunky refried bean. Garnish with fresh cilantro.


Spanish Rice-BUY THE BOX!

Or to make homemade...

2 cups basmati rice

1 teaspoon saffron

1 can diced tomatoes strained and squeezed to remove most of the liquid

Fresh cilantro


Cook basmati rice according to instructions. Add saffron to the water as the water begins to boil. Fluff the now yellow rice and add the tomatoes and cilantro.


Chimichurri Sauce


1 cup fresh Italian parsley stems and leaves

1/2 cup fresh cilantro stems and leaves

1/2 cup olive oil

1/4 cup red wine vinegar

4 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt


Puree all ingredients in food processor. Transfer to plastic container. Best if made at least 2 hours ahead of time and great if done a 1-3 days ahead of time. Serve on top of flank steak or chicken.



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