Carne Asada Flank Steak with Cauliflower Rice & Chimichurri
Chef Tom cooks up one of our favorite recipes of all time... and if you're looking for something a bit lighter for the New Year, this is the perfect dish!
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0:00 - intro
0:24 - choice of olive oil
1:23 - chimichurri
3:29 - BBQ salad
4:33 - creating churrasco
5:55 - grilling
7:05 - serving with chimichurri
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Grilled Flank Steak with Chimichurri | Bellucci Recipe Lab
Our Grilled Flank Steak with Chimichurri recipe is bursting with bold, savory flavors and just a hint of heat. It's the perfect dinner party pleaser using our Bellucci 100% Italian Classic Extra Virgin Olive Oil. The quick-seared steak is so tender and juicy it will melt in your mouth.
Recipe: Grilled Flank Steak with Chimichurri
Marinade
Ingredients:
¼ cup soy sauce
2 teaspoons ground cumin
1 tablespoon dried oregano
¼ cup fresh lime juice
2 tablespoons sugar
4 cloves garlic, peeled and crushed
¼ teaspoon cayenne pepper
2 tablespoons chopped flat leaf parsley
1/3 cup Bellucci Toscano PGI Organic EVOO
1 flank steak, about 2 – 21/2 pounds
Directions:
1. In a medium bowl, combine soy sauce, cumin, oregano, lime juice, sugar, garlic, cayenne and parsley. Slowly whisk in the Bellucci EVOO. Place the flank steak and marinade into a gallon-sized re-sealable plastic bag or a shallow baking dish and cover dish with plastic wrap. Marinate the steak, turning occasionally for at least 1 hour up to 8 hours.
2. Prepare and heat grill for cooking. Remove the steak from the marinade and pat dry with paper towels. Place steak on a hot grill and cook until charred on one side, about 4 minutes. Turn the steak over and grill second side to desired doneness, another 3-4 minutes depending on heat of the grill.
3. Transfer the steak to a cutting board and let rest 10 min. Prepare the Chimichurri Sauce. When ready to serve, slice the steak thinly across the grain and serve topped with Chimichurri sauce.
Chimichurri Sauce
Ingredients:
1 cup flat leaf parsley leaves
4 cloves garlic, peeled
2 tablespoons fresh oregano leaves
½ cup Bellucci Toscano PGI Organic
¼ cup red wine vinegar
1 teaspoon salt
¼ - ½ teaspoon crushed red pepper flakes
Directions:
In the bowl of a food processor fitted with a metal blade add the parsley, garlic, oregano, vinegar, salt and chili flakes. Pulse until finely chopped. Stop the motor and scrape down the sides of the bowl. With the motor running, slowly pour the Bellucci Toscano PGI Organic EVOO through the feed tube and blend well. Transfer to a bowl.
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Grilled Flank Steak with Chimichurri Sauce
Matt Armendariz of mattbites.com shares his recipe for Grilled Flank Steak with Chimichurri Sauce. How-to provided by David Lawrence. This quick, budget-friendly dinner comes together with ease.
Grilled Flank Steak with Chimichurri Recipe - Laura Vitale - Laura in the Kitchen Episode 625
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