Transform Your Cooking: Learn How To Cook Flank Steak With Chimichurri And Impress

Embark on a culinary adventure with this comprehensive guide to cooking succulent flank steak paired with the vibrant flavors of chimichurri. We’ll delve into the intricacies of selecting the perfect steak, crafting the aromatic chimichurri, and mastering the art of grilling or pan-searing to achieve a tender, flavorful dish that will tantalize your taste buds.

Choosing the Perfect Flank Steak

The key to a mouthwatering flank steak lies in selecting a high-quality cut. Look for a steak with a deep red color and minimal marbling. Avoid steaks with excessive fat or connective tissue. The ideal thickness for grilling is between 1/2 inch and 1 inch.

Crafting the Aromatic Chimichurri

Chimichurri, the vibrant South American sauce, is an essential complement to flank steak. To create the perfect chimichurri, you’ll need:

• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Combine all ingredients in a bowl and mix thoroughly. Allow the chimichurri to rest for at least 30 minutes before using to allow the flavors to meld.

Grilling Flank Steak to Perfection

If you’re grilling your flank steak, preheat your grill to high heat. Season the steak with salt and pepper and grill for 5-7 minutes per side, or until the internal temperature reaches 135°F (medium-rare) to 145°F (medium). Let the steak rest for 10 minutes before slicing against the grain to ensure tenderness.

Pan-Searing for a Sizzling Delight

For those without access to a grill, pan-searing is an excellent alternative. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season the steak with salt and pepper and sear for 3-4 minutes per side, or until the internal temperature reaches 135°F (medium-rare) to 145°F (medium). Let the steak rest for 10 minutes before slicing against the grain.

Slicing and Serving with Chimichurri

Once the flank steak has rested, slice it thinly against the grain. Arrange the sliced steak on a platter and generously drizzle with the aromatic chimichurri. Garnish with fresh herbs or a squeeze of lemon juice for an extra burst of flavor.

Accompaniments to Elevate Your Meal

Complement your flank steak with chimichurri with a variety of flavorful accompaniments:

• Roasted potatoes or grilled vegetables
• A fresh green salad
• Crusty bread for dipping in the chimichurri
• A glass of your favorite red wine

Tips for a Flawless Flank Steak Experience

• Marinate the steak in the chimichurri for at least 30 minutes or up to overnight to enhance flavor.
• Use a sharp knife to slice the steak against the grain for maximum tenderness.
• Serve the steak immediately after slicing to preserve its juiciness.
• Experiment with different herbs and spices in your chimichurri to create unique flavor profiles.

Final Note: The Art of Flank Steak with Chimichurri

Mastering the art of cooking flank steak with chimichurri is a culinary endeavor that rewards with tantalizing flavors and tender textures. By following these detailed instructions, you can create a dish that will impress your guests and become a staple in your culinary repertoire.

Answers to Your Most Common Questions

Q: Can I use other herbs in my chimichurri?
A: Yes, feel free to experiment with different herbs such as basil, mint, or thyme to create your own unique chimichurri blend.

Q: How can I make my chimichurri spicier?
A: Add a pinch of red pepper flakes or a small amount of chopped chili pepper to your chimichurri for an extra kick of heat.

Q: What are some good side dishes to serve with flank steak with chimichurri?
A: Roasted potatoes, grilled vegetables, a fresh green salad, or crusty bread are all excellent accompaniments to this flavorful dish.