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.

Green Thai Curry Paste

Spring is in the air!! It got up to maybe 13 or 14 degrees today in Edmonton, and let me tell you it was AMAZING. 13 degrees is pretty warm for me after our winters… sadly. Needless to say, I was feeling extra inspired for my meal plan I made this morning! I want to do spring dinners with all the beauty produce that is out and in season! If only I could cook this way the whole year round and not go broke, I would be the happiest girl in the whole entire world!

First meal of this weeks plan is a green curry with chicken and spring veggies, with a home made green curry paste. It is so much better to make your own so you don’t have a store bought container in your fridge with one or two spoonfuls out of it until you end up throwing it out 6 months later. What a waste. Grab your mortar and pestle (or a small blender or food processor) and lets get to it!

 

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Ingredients:

  • 1/2 TSP ground cumin
  • 1/2 TSP ground coriander
  • 1″ piece of lemon grass, OR 1 TSP ground lemon grass
  • 2.5 TBSP fresh grated, and peeled ginger root
  • 2 small kaffir lime leaves (it is okay to use dried leaves.)
  • 1.5 TBSP shallot, minced (About half of a shallot.)
  • 1 TSP fresh grated turmeric
  • 1.5 TBSP grated garlic cloves (about 3 large cloves)
  • 5 large basil leaves, minced
  • 2 red Thai chili’s, minced (Use more if you want spicier.)
  • 1/8 TSP freshly ground sea salt

Directions:

Add all your ingredients to your mortar and pestle or food processor and turn it into a paste. This makes about 3.5 TBSP of green curry paste.

I scaled down the spice of this as my 13 month old eats what we eat for dinner, and he sure does not approve of anything too spicy. That being said, up that chili pepper amount and use green Chile’s with red Chile’s. This is a little less than medium spice.


Mexican Beef Taco’s with chimichurri

I made this one night for about 12 people, so I had to double what I am putting down here. it was a huge hit. Serve these bad boys with grilled street corn and spanish rice. They are sure to be a hit!!!!

tacos

 

Ingredients:

-12 corn tortillas

-1 large flank steak

Steak Rub:

-1/2 tbsp each of smoked paprika, chilli powder, oregano, thyme

-1 tsp each salt and pepper (taste the blend and add more if needed.)

-2 tsp corainder

Chimichurri sauce:

-1 bunch of cilantro (stems included. lots of flavour in those.)

-1 bunch parsley (stems also included.)

-zest and juice of 1 large lime, or 2 smaller limes.

-2 jalapeño peppers. for less heat, remove the seeds and ribs with a spoon.

-5 cloves garlic (i put garlic in everything. feel free to scale down this number.)

-1/2 of a small onion, rough chopped

-salt and pepper to taste. Add this in small amounts, taste the sauce and add more if needed.

-1/3-2/3c EVOO, or more if needed

 

Directions:

-Combine all steak rub ingredients in a small bowl and rub ALL over that steak. Make 1/4″ slits with a knife AGAINST the grain of the steak, throw in a baggie and marinate for about 2 hours. (You can skip the marinating. But I wouldn’t.)

-Heat your grill to medium heat. Once hot, throw your steak on the grill. Do NOT touch it until you can easily flip it without the meat sticking to the grill. If it sticks to the grill, that side is not done. I cook mine about 7 mins per side to get a nice medium-rare to medium.

Flip the steak and cook on the other side.

-In a blender or food processor, add all chimichurri ingredients except for the EVOO. Process until finely chopped. Start adding in your oil 1/3c at a time. Blend and add until your desired consistency.

-Take your steak off the grill. Place on a cutting board, cover with foil and let it rest for about 7-10 minutes. While your steak is resting, throw your corn tortillas on the grill and warm them through.

-Cut your steak nice and thin against the grain, and on a hard angle. This will help ensure the steak is not chewy.

-Build your taco’s! Add your steak, chimichurri, guacamole if you want, some pico de gallo..anything! Delish!