- 1 Flank Steak, approx. 2lbs
- 1 bunch fresh parsley
- 1 bunch cilantro
- 4 cloves garlic, minced
- 3/4 cup olive oil
- juice from 1 lemon
- 1 TSP Chiptole or Serrano Chili
- 1/3 cup white wine vinegar
- 1 TBSP red pepper flakes
- 1 TSP ground cayenne
- ground black pepper
- Season flank steak with olive oil and generous amounts of salt and pepper at least 2 hours in advance.
- Heat grill to high heat. Grill steak for 5 minutes each side on high heat. The high heat will convert the oil/salt/pepper into a tasty “crust” texture while keeping the inside moist and juicy. This is a thin cut of meat so it doesn’t need to cook very long. You’ll end up with a blackened outside and a pink, juicy inside.
- In a blender or food processor, combine the cilantro, parsley, chili pepper, garlic, oil, vinegar, salt, ground black pepper, lemon and cayenne pepper. Pulse or puree until it becomes a chunky sauce. Serve by slicing the flank steak thin, stacking the slices in a pile and spooning the sauce over, or serving the sauce on the side.
NotesFlank steak is a great cut of beef for not very much money. Local stores usually have a 2lb. cut for approximately $8 and at that price, it's one of the juicier cuts to grill with.
This recipe has its roots in Argentina, so for a wine pairing I like to start with a red wine from Argentina. Why not go with Malbec that is also a great value for the money?
I like to dial up the heat with this sauce, and the hotter it is the sweeter the red wine should be to offset that heat. Petit Sirah is also a good one to serve with this dish. Please let me know what you think on Facebook.com/sommrickbakas