Friday, March 4, 2011

Pan Seared Flank Steak with Chimichurri Sauce


Last night, I got really excited when I chanced upon a post at There, it states a technique that turns cheap cuts of beef into "Gucci" steaks. I knew had to give it a shot.

Bright and early this morning, I excitedly and almost literally ran to the supermarket to get myself a piece of flank steak.

The results were fascinating. I turned my flank steak into something like a sirloin cut. It was juicy, tender and full of flavor. You have to try it to believe it. I won't explain how it works, but if you really want to know, find out more at A fantastic site by the way.

Here in this recipe, you will find outrageous proportions of salt in the marinate. Do not worry, it's part of the technique. Be brave, give it a try!

serves 2

400g flank steak
1.5 tbsp Grapeseed Oil
1 tbsp butter

1 tbsp sea salt
2 cloves of garlic, minced
small handfuls of fresh oregano and parsley, finely chopped

1 cup fresh oregano, leaves picked stems removed
1 cup fresh parsley, with stalks
1 clove of garlic
1 small shallot
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp red pepper flakes
1 tsp sea salt

- Mix marinade together and smear it all over the steaks, marinating them for an hour.

- Meanwhile, make the Chimichurri sauce. Put all Chimichurri ingredients except olive oil in a blender. Blitz ingredients while gradually adding olive oil a little at a time. Your Chimichurri is now ready, set them aside.

- After an hour when the steaks are ready, rinse all marinate off with tap water. YES. You heard correctly. Rinse them all off with tap water. Thoroughly.

- After you have rinsed them off with tap water, pat them really dry with paper towels.

- Get a pan hot on medium-high heat, add grapeseed oil and butter. Sear steaks for 5 mins a side for medium-rare. Do not season steaks. After searing and when your steak is done, let steaks rest for 5 mins. Slice them at and angle of 45 degrees across the grain. Serve with Chimichurri sauce. Enjoy.

1 comment:

  1. The trick there is to let the meat rest for a while. This will avoid those extra blood to burst from the meat.