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Delicious Flank Steak with Chimichurri Sauce

Shelley and I tried this recipe on the weekend from a cookbook named "Dishing Up Dirt".  The author, Andrea Bemis, owns a farm with her husband down in Oregon.  We were blown away how delicious it was.
High quality beef can be expensive.  We decided to try a grass fed/grass finish flank steak weighing in at about 4 lbs and $25 (Famous Foods).  Not bad considering you can spend more than that on rib eye half the size that is grass fed/finished.
So here is what we did:
Since flank steak can be tough, marinate with papaya paste for a few hours.  You will need 2 tablespoons of paste for every pound of meat.  Rub it on there well.  If you can't find papaya paste there are many other tenderizers out there (this part isn't in the cookbook but I wouldn't skip it).
Once marinated rub with salt and pepper or whatever kind of seasoning you like. Personally I love this stuff - Salty and savory.  No preservatives.
Position an oven rack about 4-5 inches from the broiler, and preheat the broiler. Line a broiler pan or baking sheet with foil.  Put the steak in the center of the pan and broil until nicely browned.  4-6 minutes per side for medium-rare. Let the steak rest for 5 minutes. Slice thinly against the grain, and serve with the chimichurri and some flaked sea salt.
Here is the Chimichurri Sauce recipe:
3 garlic cloves minced
1 cup firmly packed kale and spinach
1/2 cup extra virgin olive oil -more if necessary
2 tbsp red wine vinegar
1 tsp sea salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
Add all to food processor until roughly chopped. Taste test and adjust as needed. 
It was a feast to the eyes as well as the stomach.  Great for a table full of people to share the same piece of meat off a cutting board.
The picture above is from the cook book.  We ate ours too fast to take a picture.  :-)
Give it a try and please let us know how it went.