Garlic Lime Flank Steak with Chimichurri

Flank Steak has always been a treat in the Coats' household growing up. I was one of my Dad's specialties. We would always have it with rice pilaf and ranch beans. I honestly believe if my Dad cooked 12 flank steaks my family wouldn't stop eating until we finished it all! Of all my flank steak memories growing up, the one memory I can't remember, is eating flank steak leftovers. I don't think it ever happened. The hard thing about grilling meat is you have to keep an eye on a lot of things at once. The beauty of flank steak is it is one huge piece of meat! I decided to take a family favorite and give it a little twist! My Dad would marinate his steak in teriyaki sauce. Because I was cooking for someone with a Gluten allergy (Yes this recipe is gluten free) I couldn't use anything soy sauce based. So I used a simple garlic and lime marinade. I then topped it off with a vibrant fresh tangy chimichurri sauce. It was awesome!

Source (Sorry we didn't take pictures this time)

 I keep typing sentences and then deleting them because they just aren't capturing how I feel about this dish! So I wrote a Haiku:

Charred meaty goodness.
With subtle flavors dripping.
Deep vibrant green explosions.

I think that covers it. So let's talk about meat :)

The flank steak comes from the abdominal muscles between the hip and the ribs (see image below). Because it comes from a well-exercised part of the cow, it is long and thin and full of tough connective tissue. Some might say, "Matt, why would I want to eat a tough piece of meat full of connective tissue?" Flank steak is extremely flavorful and one of the leanest cuts of beef. I have secretly always wanted to be a butcher, so this kind of stuff is exciting to me!

Thanks Wikipedia!

There are a few tricks to getting a nice tender jucy piece of flank steak. First you want to make sure when you buy your flank steak it is a nice bright red color. Second, marinate your meat as it helps in tenderize it. You can do a rub, but in my mind, marinating is a better way to go for this cut. Finally, after it is cooked, cut the meat in thin strips diagonally against the grain. This helps cut through the connective tissue so the meat isn't stringy.


Now for some grilling tips! Cook your flank steak on high heat for two minutes on each side to get a good sear. Then turn your heat to medium or medium low for another 10 or 15 minutes. If using charcoal you want to have one side with hotter coals and the other at about a medium heat. Flank steak should never be cooked past medium, the preference is medium-rare, but I know some people can't do the pink in the middle. Flank steak can dry out very quickly and over cooking can be a problem. Do not put a cold piece of meat on the grill. This goes for all steaks. You should leave your meat out for about an hour before you put it on the grill to allow it to get to room temperature. I like to brush the meat with some olive oil before I put it on the grill to avoid sticking. You could also brush your grill with oil. Once you meat is off the grill, you want to let it rest for about 5-10 minutes so it can retain some of its juices. If you cut into it too quick all the juices will spill on to your cutting board. Some say to put foil over it when it is resting so it doesn't get cold. If you do that you run the risk of the meat over-cooking while it is resting. If you feel that the meat has gotten a little cold while resting you can always throw it on the grill for a few minutes before cutting. Finally, like I said before cut diagonally against the grain.

I know this post has a lot of information. Maybe you don't care, maybe you do, but I wanted this one to be more than just here is a recipe. Now you are a flank steak expert! That is neat! Anyways, here are the recipes. I really hope everyone can try this one out this summer. If you don't have a grill, find someone who does and reward them with the fruits of your labor! I am so making this chimichurri again by the way, a lot!



Source (simplyrecipes.com)

Garlic Lime Flank Steak Marinade
Ingredients
1/4 cup fresh lime juice
2 cloves minced garlic
1/2 tsp fresh black pepper
1/8 tsp salt

Directions
Mix all ingredients in a 9x13 pan or a zip lock will work too. Marinate flank steak for at least 4 hours or overnight. Flip half way through.




Source - Look how vibrant this looks!

 Chimichurri
By Simply Recipes
Ingredients

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Directions
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.