Grilled Flank Steak with Garlic Scape Chimichurri
This Southwestern spiced flank steak covered in a citrus-forward marinade and paired with a quick garlic scape chimichurri is easy enough for a weeknight meal. But better yet, it’s high on flavor, which is everything about a great recipe!
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Skip ahead:
00:00 Intro
00:37 Preparing the marinade
03:45 Marinating the steak
04:31 Getting the sweet potatoes ready
05:55 Grilling the steak and potatoes
06:46 Preparing the chimichurri sauce
09:51 Slicing and tasting the steak
INGREDIENTS
For the steak:
- 1 1/2 lb flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1/4 cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
For the garlic scape chimichurri:
- 10 garlic scapes, roughly chopped
- 2 scallions (white and light green parts)
- 1/2 cup parsley, slightly packed
- 1/2 cup cilantro, slightly packed
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
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30-Minute Beef Teriyaki
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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
These SIZZLING skirt steak fajitas are restaurant-quality!
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Skirt Steak Fajitas
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 3 hr 10 min
Active: 40 min
Yield: 4 servings
Ingredients
1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
Directions
Special equipment: a squeeze bottle
Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network
How to Make the Best Steak Marinade | Allrecipes.com
Watch how to make a simple, top-rated marinade that really stands up to its name. See how to make a popular steak marinade recipe with more than 65,000 recipe box saves. Give your steaks a soak in this easy, garlicky soy sauce, olive oil, and lemon juice-based marinade. This marinade recipe lives up to its claim!
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There's nothing quite like grilling a nice juicy steak in the summertime! Unfortunately, a great cut of steak is hard on the wallet. Luckily, there is one simple ingredient you have in your pantry that will turn even the cheapest cuts into tender, juicy steaks!
You can head to my blog for the full written tutorial!
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