Broiled Flank Steak with Serrano Chile-Churri

Total Time:
40 min
Prep:
28 min
Cook:
12 min

Yield:
6 servings

Ingredients
  • 2 pounds flank steak
  • 1 1/2 teaspoons coarse salt
  • 3 fresh serrano chiles, halved lengthwise
  • 2 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 packed cups fresh parsley leaves
  • 1 packed cup fresh cilantro leaves
  • Grated zest and juice of 1/2 lemon and 1/2 orange
  • 1/2 cup extra-virgin olive oil
  • Reynolds Wrap® Heavy Duty Aluminum Foil
Directions
  • Preheat oven to Hi-Broil. Line a sheet pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Blot steak with paper towels and sprinkle salt over both sides. Place on pan under broiler 10-12 minutes for medium-rare, depending on thickness of steak. Transfer to carving board and let rest 8 minutes, covering loosely with Reynolds Wrap® Heavy Duty Aluminum Foil to keep the temperature while the meat is resting.

  • Adjust spiciness of the chile-churri by using more or less seeds from the serranos. More seeds equals more heat. In a food processor, process serranos, garlic, oregano, salt, parsley, cilantro and zests until finely chopped. Transfer to a bowl and stir in citrus juices and olive oil. Slice flank steak thinly against the grain. Serve with chile-churri drizzled on top.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Broiled Flank Steak with Tomato-Scallion Relish

    Recipe courtesy of Food Network Kitchen