Summers coming!

   

Growing up in New York, spring and summer were good times. Not only did you look forward to the warm weather after the brutally cold winter, but it also meant cookouts. I get nostalgic thinking about the smell of the grill fired up. Now that I live in Dallas, I can pretty much grill year round. There are very few places I would rather be then in my backyard, sun setting, manning my grill. It brings out the man in me, charring hunks of meat with tongs in hand. So for my first blog, I decided to include one of my favorite grilled items. I learned this recipe from my old chef de cuisine at Ouest Restaurant in New York City. http://www.ouestny.com/

Grilled Marinated Flank Steak With Chimichurri Sauce

Ingredients

2 lbs Flank steak

Salt, as needed

Black pepper, as need

Marinade Ingredients

1 cup Olive oil

8 cloves Garlic, crushed

½ bunch Parsley

1/3 cup Soy sauce

1 tbs Crushed red pepper flakes

1. Combine olive oil, soy sauce, and red pepper flakes. Score the surface of the flank steak with ¼ inch deep cuts about an inch apart and across the grain. Place the crushed garlic cloves in the small pockets. Place the flank steak in a large pan, or Rubbermaid container. Cover the steak with the olive oil, soy sauce and red pepper flake mixture. Distribute the parsley evenly in the container with the steak. Refrigerate the steak for at least 4 hours, or overnight.
2. Preheat your grill on high. Because flank steak is such a thin cut of meat, it will cook quickly. You want to get a good char on the meat! Just before grilling, remove the steak from the marinade. Remove all the garlic and parsley. Generously season the steak with salt and pepper. Soak a hand towel or rag in cooking oil, and coat the grill racks. Place the flank steak on the grill and close the cover. Grill for about 4-5 minutes on each side. Flank steak is best eaten medium rare. Anything past medium and it will be too tough. Remove from the grill and place it on a large platter. Using aluminum foil, create a tent and let it rest for 8 minutes. This is just enough time to make the chimichurri sauce.

   

Chimichurri Ingredients

1 ½ bunches Parsley, chopped

4 cloves Garlic, chopped

¾ cup Olive oil

2 Shallots, chopped

2 Lemons, juiced

1. Place the parsley, shallot, and garlic in a food processor and pulse. When the mixture is pretty well blended, add the lemon juice and drizzle in the olive oil. You want a pretty even mixture, which is still fairly runny.

   

Remove the foil from over the steak and move it to a cutting board. Slice the steak across the grain into desired sized slices. Portion the steak onto plates and drizzle with the chimichurri sauce. A salad of oven roasted fingerling potatoes, watercress, and blue cheese make a great accompaniment to the steak!