Sunday, April 4, 2010

Take It Outside

In world of flesh eating aliens, only one thing stands between them and the renegades who are fighting for the good of all mankind….Grilled Flank Steak!

Wouldn’t you like to begin every conversation as a movie trailer? You could have lots of fun with that! Now back to the post….

Warmer weather has finally arrived, time to head outside for some grilling and backyard games! While standing in line at the meat counter on Friday, I ordered a flank steak and the guy next to me asked how I was preparing it. I shared with my favorite preparation method, which prompted him to buy a steak and try it out. Flank steak is very versatile and will hold any type of marinade.  It's simple enough for a weeknight dinner yet perfect for an outdoor dinner party. 

Grilled Flank Steak with Chimichurri Sauce

1 ½ - 2lbs. flank steak

1 cup fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup fresh cilantro

2 garlic cloves, chopped

3/4 teaspoon dried crushed red pepper

1 teaspoon ground cumin

1/2 teaspoon salt
Add ingredients to food processor and blend well. Transfer to a plastic storage bag or dish. Add flank steak and marinate for 2-6 hours. Grill on high heat approx. 3-5 minutes per side, or until the internal temperature reaches 135 F. Remove from grill and let sit for a few minutes. Slice steak against the grain, in long strips.
Serve with grilled vegetables and an Argentinean Malbec or California Cab.

Speaking of meat, our town is getting a butcher shop; someone is listening to my food prayers!  (HELLO Trader's Joes!!..) Check it out: