Flank Steak With Chimichurri
These last few weeks have been really kind of crazy busy. With the Continuing Ed classes I had to take, my work schedule and community work, I barely had time to breathe. With all that I discovered I am not great at multi tasking, that I am the type that does one thing at a time and when there is too much to do instead of going with the flow and tackling the multitude of tasks I become flustered and end up not doing anything well. During all this hoopla I felt bad about not blogging and made a cake which was a HUGE flop, so bad it ended up in the trash. At that point I decided to concentrate on my courses and I neglected not just my blog but all of yours as well and I am sorry about that. I had to focus and thankfully it paid off I finished the course and some of the planning for a big community meeting, as well as scheduling a block association meeting (another group I neglected). I feel like I am getting back on track, Percy is a dream dog, so well behaved and such a sweetheart, because he is so easy going it allows me time to do the things I need to do.
I don’t eat a lot of meat, I am not vegetarian but my choice of food for the most part is meatless, however when I want meat this is one of my favorites. The chimichurri is taken from a recipe I developed for Food52 back when I first joined their site. It was my first contest win and this recipe was added to their second cookbook. I made a sandwich using thick cut brioche buttered and grilled, marinated flank steak, tomato, mayo mixed with chimichurri. It’s a really good sandwich, big and juicy and thick, my Flank Steak On Texas Toast With Chimichurri was what I wanted but I did not want the calories/carbs from that thick bread so I just made the steak marinated in chimichurri and served with mashed potatoes and salad.
I like to let the steak rest in the marinade overnight, the flavor is pretty incredible when it sits that long in the chimichurri. My steak was uneven in thickness, thin in some parts and quite thick in others. I let it cook almost 5 minutes on each side. The thickest part was a nice medium rare.
The chimichurri and flank steak:
1 1 1/2 to 2-pound flank steak
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula, finely chopped (by hand or use food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup + 2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
For chimichurri, place the parsley, arugula, garlic, oregano, red pepper flakes, olive oil and red wine vinegar in the bowl of the food processor, pulse until everything is chopped and somewhat homogenous, when done scrape into a bowl. Cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours or overnight. Cover and refrigerate the rest of the chimichurri.
Remove steak from refrigerator approximately 30-45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-5 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.
4 large yukon gold potatoes peeled and cut into thick slices
sour cream- full fat (approximately 1/3-1/2 cup)
Butter (approximately 4 tbs)
Snipped chives to garnish optional
salt and pepper
Place potato slices in cold salted water and bring a boil. Continue to boil until the potatoes are fork tender. You can mash however your preferred method is. I use a food mill scooping out the cooked potatoes and grinding in the food mill using the finest disc. I don’t like lumps unless I choose a rough mash. Add the butter first to the potatoes stir to make sure butter is melted, now add the sour cream. Season with salt and pepper. I keep the potatoes in a warm oven covered with foil until ready to serve.
Spoon some of the chimichurri that you didn’t used for the marinade onto the steak and enjoy!!
Have mercy! That is a delicious looking meal, Suzanne. Suddenly it’s as if I didn’t eat breakfast. Wow, could I ever go for that right now.
Congrats and kudos on the courses and exam!!! Of course you had to let some things go. It’s good that you knew your limits and set boundaries. (Something I’m learning the hard way.) 😀
Thanks Teagan, I also forgot to mention that during all this I had multiple air bnb guests so I was making breakfasts, cleaning the room etc… omg, it was a whirlwind. My limits know me more than I know them, LOL!! Thanks Teagan have a great day and mega hugs to you my friend.
Good golly Miss Molly! You must be frazzled by now. It would be nice if you could have a week at a spa after all that. 🙂 Take good care of you.
Oh, this looks fantastic! Can’t wait to try it out when I get down to Texas!
Thanks Jeff, yes you will be in Texas, I had lunch with Michelle Williams and we were talking about you. Now Texas will have two great wine bloggers/experts.
Keep on pushing through one day at a time. With Percy by your side you an do anything ! ☺️ What a great recipe. I could eat a rock if it was smothered in chimichurri. I have to try this.
Lol yes I agree love chimichurri thank you so much😃
No apologies necessary! You are fantastic and we all look forward to your posts as you are able to do them. And yes, flank steak with chimichurri is a great Texas meal!!!
Thanks Michelle, Texas steak is the best!!!
Oh my! Thanks for the beefy start to grilling season! Now I have to branch out and try chimichurri. Hi to Percy!
Thanks Allison, have some catching up to do.
Oh my sooooooo yummy Suzanne. Proud of you as always my dear friend. Hugs to you and Mr. “Percy” that sweetheart-Pug!!! xx
thank you, Suzanne for yet another wonderful recipe and article. Congratulations for having finished your studies. I adore this little Pug of yours, Mr Percy – please do give him a little cuddle, if you dont mind 🙂 Carina
I love chimichurri! Yummy!
Thank you so much me too!!!
Suzanne this looks absolutely delicious!! A great meal to take a break from the hustle and bustle.
Thanks so much Mary Frances, it is quick and easy and delicious.
Love the freshness of the chimichuri gives the meat. Wonderful dish for spring. 🙂
Thanks Ronit, I love fresh herbs and the combination in the chimichurri with the meat is wonderful. I already have loads of parsley in the garden and was so happy to use it.
Percy looks so sweet! I am so happy that you found each other!
I love your addition of arugula to the sauce, great idea. I have started adding arugula to my smoothies and live the kick of pepper it provides.
Thank you so much Stacey, Percy is a real doll, such a sweet little guy. I also love arugula, that little bit of a bite makes everything taste good.
Great meal, Suzanne, really gorgeous! . Sounds really delicious 🙂 Isn’t Percy just the greatest ! I am so pleased he has you and you him 🙂 Have a great week ahead. x
Thanks Lynne, Percy is the best. What a good good boy he is.
That looks delish and the look on Percy’s sweet wee pug face? The icing on the cake. Sometimes life is super busy and somethings got to give!
Oh for sure, I felt like I would burst I had so much to do. Thanks so much Lisa.
Wow love all the flavors in there -looks great Suzanne. ..
Thank you so much Chitra. You are so sweet.
Suzanne–You’re making my head spin with all you have going!! And doing the Air B&B! So in the middle of all of that you come up with this flanks steak! I’ve never grilled one, but my favorite aunt did an amazing flank steak dinner with a corn pudding on the side. Now you’ve got me planning! thanks! and P.S. I’m wondering what your community events are? You are amazing…
Thanks Rhonda, I feel like I can breathe with that CE course out of the way. The flank steak was such a nice treat, it’s one of my favorites. Oh wow, the community stuff is so involved. DOT is proposing to make one of our beautiful 2 way streets into a one way street with buffered bike lanes, it isn’t well thought out and will divert traffic to my block which is already a mess with too much traffic thats kind of in a nutshell but we are galvanizing residents to fight the city on this one. I also am President of my block association and have lots going on there too, I have been in meetings all day today with community stuff. Hope you give this flank steak a try, it’s terrific.
Good luck on your trying to preserve your city streets!! We just want neighborhoods, not thoroughfares! Things like that can be so consuming! — and congrats on finishing up the coursework! Hope your summer ahead looks a little more restful… take care blog buddy! xo
Now that looks like a gorgeous piece of meat right there Suzanne. Wow, it has all the elements of a restaurant styled steak. I somehow can never cook steak, yours looks just the way I’d like it. It’s interesting that you used arugula in your spice mix. We too try to limit red meat, but how could you refuse that plate if presented? So glad Percy has worked out so well for you, he sure is a cutie!
Thanks so much Loretta, its a delicious steak. I love flank steak, so easy to cook and if you sear about 4-5 minutes on each side it really is pretty perfect. Love that Percy, he is a sweetheart.
Oh wow Suzanne, you sure had a TON on your plate! Kudos to you for weathering through it all, finishing your exams, cooking and cleaning for the BNB guests and of course taking care of the precious Percy. You know, we can’t do it all, even though we like to think we can. And of course, all your loyal followers will stick around, so no worries on missing posts and such.
Now that I know your chimimchurri won at Food52 it is all the more reason to try it. I wish we had a flank steak from our 1/4 cow in the freezer. The one package stamped “Flank Steak” turned out to be a tenderized top round steak, and no other flank steak package in sight in our delivery. :/. Anyhoot, next time I grill up a flank I’ll give your recipe a whirl, for sure! XOXO
Thanks so much Kathryn, yep things in Brooklyn are hopping, really really busy times. Oh I do hope you like the recipe when you get a flank steak and give it a try. xoxoxo
Congratulations on finishing the course and getting the things done that you needed to 😀😀 sometimes there’s just not room for everything!
Hello lovely Percy, and hello lovely chimichurri 😍
Thanks Elaine, really a huge relief having that out of the way. Percy say’s hello to Bob, thank you I love chimichurri, I grill portobello mushrooms marinated in it.
It’s lovely, there’s so much you can do with it 🙂
Bob says woof back 😘😘
Have you finished the course yet? Good luck! I cannot imagine a cake by you being such a flop that it goes in the bin! I realise that I’m also eating less and less meat but, no I’m not becoming vegetarian and dont plan to. Your flank steak looks amazing!
Yes it’s done, I passed the test and renewed my license. YAY!!! Thank you so much Sofia. I am the same I eat very little meat some weeks none at all but I am not vegetarian I want my options open. LOL. Thank you again.
I don’t often have steak either Suzanne, but I do it has to tender and hold beautiful flavour like this. Can’t go wrong with chimichurri!
It’s so hard when life feels like a whirlwind spinning around you… I never handle that well at all and something (like blogging) usually has to fall by the wayside. We all completely understand my friend, so no need at all for apologies. Hope life is settling down a little now and you’re finding some ‘you’ time. M.xx
Thanks Margot, yes sometimes I feel inadequate because I am horrible at multi-tasking. It’s just not in the cards for me. Stuff gets in the way of the things I love to do like blog and cook. I am having such a hard time creating anything new. Hoping one day I get my mojo back.
My blogging mojo had gone over the past few months too Suzanne and I was starting to worry it wouldn’t come back, but it has and thankfully life is returning to normal. Feeling excited about cooking again, rather than just rushing to get food on the table to sustain the family. I think it must work in cycles, as there’s usually a period once each year that I feel this happen. Multi-tasking with so many different things is tough, so just take one day at a time and make sure you’re looking after you (and Percy of course) as a priority. M.xx
I think you are right, it is cyclical. I thought today well I will go to the farmers market this weekend and looks for some inspiration then when I said that I remembered last year feeling the same. It will come back. glady you are feeling inspired and looking forward to your posts again Margot. Have a lovely day!!
Yes yes yes!
This is absolutely one of my favorite things to eat! I’ll have to try your recipe. Looks awesome!
Thank you, the chimichurri is amazing with the steak.
This dish looks absolutely amazing. I’m like you, I don’t eat a lot of meat anymore but when I do it has to be good.
Exactly thanks so much Julie
Percy is awesome! Mouthwatering steak Suzanne. I understand about there not being enough hours in the day to get everything done. It’s hard keeping up with the blog with a one year old. Hats off to you for managing to juggle your course and everything else you have to do. Emma xx
I don’t juggle well Emma , thank you so much. I guess I get a star for trying. LOL,
You are doing a fantastic job Suzanne! I love following your blog. If you ever have any free time in the future (lol!) I would love for you to guest blog for SurreyKitchen one day. Let me know if this is something you’d be interested in. Emma xx
I would love to as long as you will do the same. Why didn’t I think, I could have had a slew of guest posts rather than the black hole that was while I was indispose. Thank you Emma I would be honored.
I love this steak also. I cook it on the grill during the summer. So happy you passed and that is behind you!
Canât wait to see you on Saturday, June 4. Maddie and I will be seeing âWaitressâ that afternoon. Then weâll head your way. Just let me know if youâd like for us to meet you at a restaurant at a particular time first. Weâll be done by about 5:00pm.
Thanks so much Maria, yes I will see you on the 4th. I have a guest coming in that day but after I check them in I will be free to meet you all wherever you want. See you soon, can’t wait.
What a delicious meal! I don’t eat a lot of red meat either, but I do like it every so often, and you can’t beat serving it with potatoes! 🙂
Thanks so much Nancy. Steak and potatoes can’t be beat.
Suzanne, this meal looks fantastic . Adding arugula to the chimichurri sauce is a great idea. Try to rest for a little while.
Thanks so much Gerlinde, yes arugla really makes the chimichurri delicious. That sharp peppery note is makes it really different and perfect with meat.
Congratulations on completing the course, Suzanne!! Sure must be a huge relief for you 🙂 That’s a beautiful piece of meat! Yum!
Huge relief, I am so glad to be done with it, I wish I didn’t have to do it every 2 years but thats the law. Ugh… thank you so much the meat was wonderful.
Wow, this looks like an amazing meal, Suzanne! I love the idea of marinating the meat in some of the chimichurri. I had never eaten chimichurri until a couple weeks ago. I loved it. So fresh and flavorful. Your recipe is a little different than the one I tried. I bet the oregano in it adds a lot of flavor. I’m glad things are slowing down for you. I always hate it when I get that busy, which happens to be quite often lately. I hope you can get caught up on everything soon! Thank you for the recipe!
Thanks Shari, I love chimichurri, had it for the first time years ago in an Argentinian steak house and I fell in love with it. Mine is a little different but still really good. Marinating the meat in it makes the meat incredibly flavorful. Things are so incredibly busy right now, the course is over but other stuff is keeping me hopping. Have a great weekend and thank you so much Shari.
I raised my eyebrows just a bit at the arugula, too, but then thought “genius!” I’ve been wanting to make steak with a chimichurri but my little baby parsley plants are just too small! This is a great solution! Lovely photos – they’re so mouthwatering!
Thanks so much Mollie, sorry I missed this comment. The chimichurri is so good with the steak.
this looks amazing! You have been so busy Suzanne! I am amazed you have time to blog and to bring us wonderful recipes! Thanks and yumm
Thanks so much Lynn, I have been so busy and a bit pre occupied lately and missed your comment. I am so sorry. Thank you so much.
No problem dear x
I don’t often eat steak, but your images have me longing for one – especially if it’s served with comforting mash. 😉
I don’t either, steak is a real treat when I make it and this is my favorite with a creamy mashed potato. Thank you so much.
I love this tasty combination a lot. that sauce is also very tasty with fish! ooh yes!
Lovely appetizing photos too! Yumm!
Ohhh never tried with fish but yes it would be wonderful. Thank you for the idea.
This looks amazing! I love this combination😋