Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from a cocktail to dessert; all recipes showing just how versatile these garden favorites can be! Hosting this month is Laura from Mother Would Know. My contribution is Flank Steak with Chimichurri Sauce, a celebration of fresh herbs!
Chimichurri likely originated in South America and is most commonly associated with Argentinian cuisine. It can be served with many different foods such omelets, seafood, and varieties of grilled meats. In America is it often spooned over flank steak, a less expensive but very tasty cut of beef. Just be sure to cook it medium-rare or it will get too tough!
There is something about the combination of beef and fresh herbs that can’t be beat. Each enhances the other giving you complete satisfaction in every single bite. But folks, this is definitely not a first date dish – unless you want garlicky breath all night long! LOL
The beauty of Chimichurri is that you can make it with any combination of herbs you like or have on hand. And this sauce is a fantastic way to use your prolifically growing plants in the garden!
This time I used a combination of thyme, rosemary, parsley, and oregano plus garlic, shallots, and a touch of red pepper flakes for just a little heat. The herbs are combined with oil, freshly squeezed lemon juice, and a little vinegar – my favorite is champagne vinegar – adding fresh and bright notes to wake up your taste buds. When this hits the hot steak, magic happens!
I hope you give this beautiful Flank Steak with Chimichurri Sauce a try this summer when we have perfect grilling weather. The freshness of the herbs is the perfect accompaniment to the smoky goodness of grilled meats!
See the links below for more ways to use fresh herbs and great recipes as you travel from house to house (blog to blog) enjoying our progressive dinner!
Summer Herbs Every Which Way
- Lemon Rosemary Shrub Cocktail from Mother Would Know
- Rosemary Potato Chips with Herb Aioli from The Red Head Baker
- Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs from Healthy Delicious
- Grilled Flank Steak with Chimichurri Sauce (Gluten-Free) from The Heritage Cook
- Mexican Chopped Salad with Cilantro Vinaigrette from That Skinny Chick Can Bake
- Mexican Green Goddess Pasta Salad from Pastry Chef Online
- Rosemary Lemon Shortbread Cookies from Creative Culinary
Jane’s Tips and Hints:
One way to make flank steak more tender is to make shallow cuts diagonally on one side, running opposite the grain. To do this, find the lines on the meat (the grain) and cut perpendicular to those lines. Then make another set of shallow cuts to create a diamond pattern on the steak. This allows the marinade to penetrate more deeply and the meat to cook more quickly. You only need to do this on one side of the steak.
The sauce and meat are naturally gluten-free!
- 1 (2 to 3 lb) flank steak
- 2 tbsp olive oil
- Fine sea salt and freshly ground black pepper, to taste
- 3/4 to 1 cup extra-virgin olive oil
- 1 cup packed parsley leaves (no stems!)
- 1 tbsp packed fresh rosemary leaves (no stems!)
- 3 cloves garlic, peeled and chopped
- 2 medium shallots, peeled and chopped
- 1 tbsp packed fresh thyme leaves
- 1 tbsp dried oregano leaves
- Grated zest of 1 lemon
- 3/4 tsp kosher or fine sea salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1/2 tsp dried red pepper flakes, optional
- 1 tbsp freshly squeezed lemon juice, or more to taste
- 1 tbsp champagne vinegar
- Marinate the Flank Steak: Set the flank steak on a cutting board, pat dry on both sides with paper towels, and use a very sharp knife to cut shallow slits against the grain and then crosswise in a diamond pattern over the top of one side of the steak. Place in a large container, large enough to hold the steak in a flat layer. Brush both sides with the olive oil and season generously with salt and pepper. Cover and refrigerate about 3 hours and up to overnight. Remove from the refrigerator about an hour before cooking to take the chill off the steak.
- Make the Chimichurri Sauce: Combine the oil with the parsley and rosemary in the bowl of your food processor or blender, and puree them together. (These are the toughest of the herbs and benefit from more time in the processor.) Add the garlic and shallots, pulsing until they are finely minced. Add the remaining sauce ingredients except the lemon juice and vinegar pulsing a couple of times, just until combined. You don't want the mixture completely pureed, it should be more like a chunky pesto sauce.
- Transfer to an airtight container and store in the refrigerator (without the lemon or vinegar!). Let it rest about an hour or two to give the flavors time to meld. The sauce will hold to this point in the refrigerator for about a week or freeze up to 1 month. Return to room temperature and stir the vinegar and lemon juice into the herb mixture just before cooking and slicing the meat. Taste and adjust seasonings if needed.
- Cook the Steak: Prepare a hot charcoal fire in your charcoal BBQ or preheat your gas grill over High for 15 minutes then reduce the heat to medium-high. (Alternately, use a grill pan on the stove or your oven broiler.)
- Remove the steak from the marinade and pat off excess oil to avoid flare ups. Place the steak on the hot grates, leaving it without moving for 4 minutes to get solid grill marks. Lift up one end and if it releases easily, flip and cook the second side for about 6 minutes (less for thin cuts) or until medium-rare. If it sticks to the grill, leave it alone for another minute or so and try again. Once it is seared it will release easily.
- Remove from the heat, tent loosely with foil, and let rest for about 10 minutes before slicing.
- To Serve: Using a very sharp carving knife, cut on an angle against the grain into thin slices. Divide the sliced steak between the 4 serving plates, topping each with a heaping spoon of the sauce. Serve, passing additional sauce at the table.
- Yield: about 4 servings; about 1 cup sauce
To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Create a New Tradition Today!
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I was introduced to chimichurri a while ago and while I never knew the origins or ingredients until now, I’ve always enjoyed it. Does it freeze well (like pesto)? Looks like a fabulous way to keep summer going long past the end of daylight savings time.
I love it too Laura. Not certain about freezing, but my guess it would be great, just be sure there is plenty of olive oil. It may not retain its beautiful green, but the flavors would be bright as new.
Jenni Field (@PastryChfOnline)
What a great herb combo in you chimichurri! Which I love, by the way–so wonderful with steak. Your photos are making me want to dive right in, too! xo
Ahhh, thanks Jenni. I used our favorites and boy did we love the flavors when they had an hour or two to rest in the fridge. Leaving the acids out until just before serving really helps hold the bright colors! <3
This looks fabulous. the color is so vibrant.
Thanks Teresa – fresh herbs are so beautiful to work with!
Your beef is cooked to perfection!! And with chimichurri??? Heavenly. I used to score my flank steaks but haven’t in a long time. Such a great tip—I need to reinstitute that practice!!!
Thanks Liz – the Chimichurri is a remarkable sauce, so versatile! 🙂