Flank Steak with Chimichurri Sauce is in pretty standard rotation at our house. It is one of our favorites and therefore the content for our first post! (thank you SO much for being here!)
The meat is tender, juicy, salty perfection and the sauce is tangy from the vinegar with a burst of freshness from the herbs. This Argentinian classic is simple enough to throw together on a work night yet, feels special enough to serve your friends for a casual dinner party.
My husband, Alan, and I work together on a lot of dishes, but when it comes to protein, there is a pretty clear division of labor. I can certainly handle it- say when he’s sick, or working late, or tied up in a Fantasy Football Draft (ahem!) But 95% of the time, he is the guru of our grill. The man almost has a sixth sense of the perfect moment to take protein off the heat. Just in case the rest of you are not blessed with this magical gift (like me), I have mandated that he time it out for us.
Before you get started, you need to tenderize your flank steak with one of these. You are going to bang the snot out of it. The noise will probably frighten your dogs and small children. I sing a song while I do this- it seems to minimize the trauma. Then season generously with kosher salt and fresh ground pepper. A note on salting red meat with decent fat content – Bobby Flay says “a little sprinkle won’t do-make it rain” in this Bon Appetit article. And when Bobby Flay speaks, I listen.
We hope the Flank Steak with Chimichurri Sauce impresses your friends or least makes your weeknight feel a little more special. THANK YOU so much for stopping by Live Life Love Food. Check back later this week for the quinoa salad we frequently serve with the flank steak.