- Chimichurri Sauce
- Little Teeny Tiny Food Processor
- Fresh Herbs
- White Onion
- Black Pepper
- Olive Oil
- Brown Sugar
- Little Bit Of Sweetness
- Pinch Of Salt Meat
Let me take you over the ingredients so we can get started you don’t need some fresh parsley, fresh oregano you got some garlic you got some onion. I’ve got some chili powder, brown sugar, paprika onion granulated, onion and garlic, red wine vinegar, olive oil, salt and pepper. Of course you’ll need your flank steak. Now I just took my steak out of the fridge. I want to let it rest at room temperature for about 20 minutes and that goes with anything you’re grilling any kind of protein. Because you don’t want to take something from cold to hot. It’s gonna you know if you put it straight onto something hot. So the C’s up and then I’ll get really tough and it won’t cook evenly. So we’re going to start with a chimichurri sauce which is like a classic Argentinian kind of sauce and there are tons of different versions of it this is just my version of it. I love it and it’s kind of it’s garlicky it’s been agree and brings up anything you put it on which is beautiful. I’ve got a little teeny tiny food processor. Here I’m gonna put this everything pretty much in there I’ve got my fresh herbs and everything you could substitute a shallot for the onion.
I just like to use a little bit of white onion and the vinegar kind of calms it down a bit. It’s not going to be as sharp but it’s going to be delicious. I’m going to put the vinegar in there as well along with a good cracking of black pepper and salt and then I’m just going to start I’m gonna add but a tablespoon of olive oil to this. Now just to get it going and then I’ll add more once the sauce is kind of coming together. I’ll put the lid on and pulse away that looks good you just kind of want to break everything up as much as you can and then we’re going to add in some olive oil. Now you can do a much bigger batch of this. If you want to I’m just doing enough to go with the steak for today. You’ll need about 1/4 cup of extra virgin olive oil. I think of this it’s like an Argentinian pesto there’s no cheese in it. But it’s kind of the same route. You know I got herbs, you’ve got garlic, you’ve got olive oil. All gonna be good pastas and puree until it’s combined it’s all combined together.
Let’s give this a taste that’s lovely it’s very garlicky it’s been agree it’s absolutely delicious. Now what I’m going to do is I’m just going to pop this into my fridge for about 20 minutes. While we get going on the steak just to kind of cool it a bit and the flavors to get to know each other. You can do this a couple days in advance even to just a few hours in advance just make sure you cover it. I’m just going to pop it in there for a little bit and we’ll get going on the steak. So it’s time to get working on the steak. So I’m just going to mix things together with a little spoon and to this. I’m going to add in a good pinch of salt meat that’s under salted as is as disappointing as a horrible horribly cold and unpublish. I mean it just is so you want it to be seasoned very well give this a really good stir to mix everything together that looks great.
I’m going to take some olive oil and I’m going to drizzle it on both sides of my steak. I’m going to divide this mixture in half and sprinkle half on one side. Then we’re going to flip this over and do the other side Pat this in my steak is well-seasoned. I’ve got a grill pan here freely nice and hot which is exactly. What I want I want to just drizzle a tiny bit of olive oil on there. It’s gonna really ensure we get a gorgeous crust pop that baby right on. I’m gonna splash a little gonna make a little bit of a greasy mess that’s why you go in immediately and you wipe it off. Because you don’t want it to sit and wait. If you want if you let it sit it’s gonna be a lot more to clean up. After so wipe the grease. As soon as it hits your counter it’s always the way to go and if you have a screen on hand. Put it on top that way sink stuff splattering with grates all over the place. This is going to cook for about five to six minutes on each side.
Otherwise if you go to cut right into it the juices are going to run out. You can end up with a dry piece of meat and you’re going to say goodbye to all the flavor that’s in the dish and not a mistake. So let’s get this on my plastic board. I’m going to cut this ah I’m not a very good carver. So you’re going to have to excuse me. But that looks perfect for me. I’m going to cut as thin as I can on an angle try to get it all on your platter and then you kind of just want to fan. This out a little tiny bit because when we put that lovely chimichurri sauce over the top. It’s going to kind of sink into all of the nooks and crannies and honestly. You’ll do a better job than I will carving because again not a very good karva. But it is the end what counts the only thing that’s very crucial when it comes to carving especially something like a flying snake is that you cut against the grain. Otherwise it’s going to be chewy no matter how well it’s cooked it’s just going to end up being chewy and that’s just never a good thing wipe off that and then you take your chimichurri. You don’t have to pour all of it over the top of course but just a little bit just enough to have a good presentation and give some good flavor.