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.
#steak #grilling #summer #recipe
Grilled Flank Steak with Beets Salad
Grilled flank steak and grilled beets is the perfect combination for this salad. Topped with feta and a quick vinaigrette, this is a seasonably simple summer salad.
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FOR THE STEAK
- 2 pounds flank steak
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon minced parsley
- 1 teaspoon dry mustard powder
- 2 smashed garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
FOR THE BEETS
- 2 1/2 pounds beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons Dijon mustard
- 3 sprigs thyme (2 teaspoons)
FOR THE SALAD
- 4 ounces arugula
- 4 ounces butter lettuce
- 4 ounces blue cheese
INSTRUCTIONS
For the steak, in a gallon size zipper plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, vinegar, parsley, dry mustard, garlic cloves and lemon juice.
Add the flank steak, pressing the marinade around to ensure it has moistened all sides of the steak.
Press out excess air and zip the bag shut. Set on a plate and place in the refrigerator to marinate 1-2 hours.
While marinating prepare the beets.
Trim the root and leaf ends off each beet and slice into thin wedges, no more than 1/2 inch thick. To prevent staining from the beets, wear gloves to protect hands.
Place beets in a large bowl and drizzle with olive oil, salt and pepper.
Stir to evenly coat and set aside until ready to grill.
Make sure the grill has preheated on high heat. Clean the grates to ensure any charred bits are removed. Remove the marinated steak from the refrigerator 30 minutes before grilling to allow the meat to come to room temperature. At this point, season both sides of the steak with salt and pepper.
Place a grill basket on the grill and start with the beets. Pour the prepared beets in a grill basket, spreading to an even layer. If basket prevents an even layer, stir and turn the beets every 15 minutes. Allow the beets to grill stirring once until they just begin to become tender, 30-45 minutes.
Grill the steak over high heat until charred, about 6-8 minutes per side for medium rare (130-135 degrees) or 8-10 minutes per side for medium (135-140 degrees).
When done, remove steaks from the grill onto a clean tray. Allow steak to rest 15 minutes before slicing.
Check beets with a knife to ensure they are tender. If a knife inserted into beet meets no resistance, they are done. Remove beets to a bowl.
While steak is resting, prepare the dressing for the beets. Add the apple cider vinegar, honey, Dijon mustard and thyme to the beets, creating a dressing. Stir to combine.
To serve, add a mixture of greens to a large platter or individual plates. Thinly slice the steak, cutting horizontally to the graining and add to the greens. Top with dressed beets and finish with crumbled blue cheese.
#steak #salad #summer
No-Grill Flank Steak Sheet Pan Dinner | Easy One Pan Dinner Recipe by Forkly
Not everybody has a barbeque. With that in mind, we wanted to create a steak dinner that could be cooked in the oven that would still have those summer flavors we’re all craving this time of year!
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Why I get obsessed with Chimichurri every summer.
Every summer I get obsessed with Chimichurri for a couple of weeks. Why? It pairs perfectly with grilled meats and once you understand the blueprint of how it's made, you can make tons of new variations.
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⏱ TIMESTAMPS:
0:00 Intro
0:32 Chimichurri Blueprint
2:03 Cilantro Habanero 'Chimi'
2:56 To Blend or Not to Blend?
3:44 Grilled Chimichurri Bowl
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
How to Make the Best Grilled Steak Fajitas
Test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.
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Grilled Skirt Steak on the Big Green Egg
Cooked this Snake River Farms skirt steak for some friends for the holiday season. Tried cooking this raised direct on my Big Green Egg which was good but missing the char from a lower grilling surface. Finally, take note of the slicing fail as I was too preoccupied filming to slow do to cut against the grain! Live and learn!