Marinated flank steak with chimichurri sauce

ChillyWillis

I had plenty of prep time earlier today, but my actual cooking window was going to be short tonight, so I decided to cook up a marinated flank steak with chimichurri sauce. 

For the marinade: olive oil, garlic, red wine vinager, soy sauce, honey, salt and pepper 

for the chimichurri: fresh Italian parsley, fresh oregano, garlic, red wine vinegar, red pepper, salt, black pepper, olive oil

I filled the egg with Ozark Oak and got it cranked up to 425 and tossed on the flank steak. I gave it 2-3 per flip for a total of about 6 minutes total per side and pulled the steak when the thickest part hit 120. Everything came out perfect, rare in part for me and med rare for the lady. 

This is is a great recipe to use when you know you won't have a ton of cooking time for an upcoming meal. Marinade the meat over night and make the chimichurri the day before as well, the flavor only gets better over time!

edit: the chimichurri also is delicious as a salad dressing which makes an easy cook even easier. 

theyolksonyou

Sign. Me. Up. 

SGH

What a come back cook brother Chilly. Allow me:

Botch

Dang, that's three cooks I've bookmarked for this weekend; I need more folks at the table to alleviate the leftovers problem.  

Mickey

That is now on the list

caliking

Wow! Looks delicious.

buzd504

Ooh, that looks good.  I love flank steak.

ChillyWillis

Thanks everyone! If I had known Ozark Oak was in short supply nowadays I would have finished off the already open bag of RW I had in the basement. Looks like I'll have to save my last 3 bags for special occasions. 

Very happy with the final results of the cook. I need make chimichurri more often. Lots of people like to use cilantro in it as well but I find the simple oregano parsley blend pairs with beef better. 

nolaegghead

Nice, love chimichurri.  It's kind of a "mutt" insofar as you can follow the spirit of the recipe and come up with something delicious.  And flank is awesome cooked like a steak after marinade.   I scrape the flank before grilling so I get a crust (and not spend all that heat with evaporation of marinade).  Actually I try to do that with everything I grill post marination.   Good job.

SGH

@Tinyfish
See seal of approval above my friend^^^^^^^^^^^

Tinyfish

SGH said:

@Tinyfish
See seal of approval above my friend^^^^^^^^^^^

And the cook is well deserved of your seal.

 One day when I grow up I hope to earn a seal too. Now that the weather is staring to change I have to catch up on my egging.

SMITTYtheSMOKER

Never played with a flank steak myself. I have a wagyu flank ready to go sometime this week.  This looks like a great way to do this cut. Thanks for the lead. 

ChillyWillis

@SMITTYtheSMOKER I'm glad my cook gave you a bit of an idea how to attack your cook and honored that you'd use it as insperation on as fine a cut as a Waygu flank. Good luck my friend, and please tag me in a thread of the finished product if you make one!

DoubleEgger

Thanks for the inspiration

chupacabra

@ChillyWillis looks great!

saluki2007

Looks good buddy.  That is a kick ass looking chopping block you got there too!

blind99

Awesome. I love the plated shot, that's magazine worthy!

my favorite breakfast is an over easy eggs with a little steak, chimmichurri sauce and cheese on an English muffin. 

Chicklet

Looks great!  I have a flank steak on my possible menu for this weekend.  
Can't wait!