Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

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Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Carrot Ribbon and Radish salad

I served this salad with my Pineapple pork satay, and the dressing was made from the reserved portion of the sauce. So if you plan on making this salad without the pork satay, you will have to scale it way back or you’ll have way too much sauce.

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Ingredients:

  • 3 large carrots, washed and peeled in to ribbons
  • 5 radishes, washed, halved and thinly sliced
  • 1/2 bunch of cilantro
  • pork satay dipping sauce

Directions:

  1. Add all salad ingredients to a bowl, toss and serve with Pork satay!

Juicy Chicken with a lime and cilantro sauce

My favourite dinners are the ones that are easy to make, but also fresh, healthy, and light. It’s officially grilling season, so I don’t need to dirty any pans in the kitchen for this bad boy! Lime and cilantro marinated chicken breast, topped with a fresh herb sauce – it doesn’t get much better than this!

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Ingredients: (Serves 2)

  • 2 boneless skinless chicken breasts
  • salt and pepper

Marinade:

  • 2 small limes, zested and juiced
  • 1/4c EVOO
  • 1C loosely packed cilantro, rough chopped
  • salt and pepper

Sauce:

  • 1/2 TSP dried lemon grass, or 1″ fresh lemon grass
  • 1 large garlic clove, peeled and crushed
  • 1/2 of a shallot, about 1.5-2 tbsp rough chopped
  • 1 lime juiced and zested
  • 1/2 of a large bunch of cilantro, rough chopped (some stems okay!)
  • 1 fat TBSP honey
  • 1 TBSP China lily soy sauce
  • dash of fresh ground salt and pepper, to taste

Directions:

  1. In a ziplock freezer bag or small bowl, add your chicken breasts, lime juice and zest, salt, pepper, cilantro and EVOO. Let your chicken marinate for at least 30 minutes up to 1 hour.
  2. Preheat your outdoor grill to medium heat.
  3. Remove chicken from the marinade, and pat it completely dry with paper towel. Season both sides with salt and pepper.
  4. Place your chicken on the grill. cook on one side for about 7 minutes. The chicken will not stick to the grill once it is ready to flip. Once it is ready to flip, flip it over and continue cooking until your internal temp reaches 165F.
  5. While your chicken is cooking, get your sauce ingredients ready.
  6. In a small blender or food processor add all sauce ingredients and blend until you get a chunky or smooth consistency. Whether it is a little chunky or smooth is up to you.
  7. Remove your chicken from the grill and smother it with the sauce. Enjoy!!!

Flank Steak Taco’s with Cilantro Puree

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I love taco’s! This is plain and simple – but whenever I eat flank steak, I am sure to marinate it for at least 24 hrs up to 3 days. So in a baggie, add some evoo, red wine vinegar, garlic cloves, salt, pepper and whatever flavourings you prefer – thinly slice your steak AGAINST the grain a couple times, then add the steak and marinate.

Ingredients:

-1 medium sized flank steak

-10-12 corn tortillas

-salt + pepper to taste

-1 tsp cumin

-1 large bunch cilantro, washed – keep the stems.

-1/4-1/2c EVOO

-1-3tbsp lime juice

-1 tsp zest from a lime

-handful of any cheese you like! It is delicious enough without the cheese though!

Directions:

Season your flank steak on both sides with salt, pepper and cumin. Add a tbsp of EVOO to a frying pan over med heat. Add the steak. Brown on both sides until the internal temp reaches at least 125F (for medium rare, Feel free to cook to your own preference.)

In a food processor or blender, add your cilantro,  a pinch of salt and pepper, lime zest and 2 tbsp lime. Pulse. While pulsing slowly add in the 1/4c of oil. Taste. If it needs more seasoning or lime juice, add it. Add in the EVOO until you get to your desired consistency.

Serve over the beef in your taco’s!