Chimichurri Flank Steak

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  • Level: Advanced
  • Total: 2 hr
  • Active: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

Chimichurri:

1 cup packed flat-leaf parsley leaves

1/4 cup packed cilantro leaves

2 tablespoons fresh oregano, picked 

2 cloves garlic 

1 shallot, chopped 

1/2 teaspoon ground cumin 

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt 

1/3 cup red wine vinegar 

2 tablespoons honey 

1/2 cup extra-virgin olive oil 

Rice and Black Beans:

1 tablespoon grapeseed oil

1 1/2 cups long-grain rice 

1/2 teaspoon ground coriander

2 1/4 cups vegetable stock 

1 cup black beans, cooked 

2 tablespoons chopped cilantro

2 tablespoons lime juice 

1 teaspoon kosher salt 

1/2 teaspoon fresh ground black pepper 

Smoked Tomato Salsa:

12 Roma tomatoes, halved

1 small yellow onion, quartered

2 garlic cloves 

1 jalapeno pepper 

2 tablespoons lime juice 

1 tablespoon cilantro, chopped 

Kosher salt and fresh ground black pepper

Lemon Aioli:

1/4 cup lemon juice

1 tablespoon Dijon mustard 

1 egg plus 1 yolk

1 clove garlic

1 cup extra-virgin olive oil 

Kosher salt and fresh ground black pepper

Flank Steak:

3 pounds flank steak

Kosher salt and fresh ground black pepper

Grapeseed oil, for searing

1 bunch watercress 

Directions

  1. For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
  2. For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
  3. Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
  4. For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
  5. Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
  6. Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
  7. In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
  8. For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
  9. For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
  10. Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
  11. To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
  12. In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.