Grilled Flank Steak with Chimichurri
Grilled flank steak with chimichurri, grilled local corn, peppers & onions, roasted potato wedges, purple slaw, marinated onions, grilled toast, and Stilton cheese.
Grilled Flank Steak
- 2 - 2½ lbs Canadian Beef Flank Steak
- 1 tsp horseradish
- 2 garlic cloves chopped
- 1 tbsp honey
- 1 tbsp sweet & smoky mustard
- 1 tbsp dried oregano
- 1 tbsp fresh rosemary chopped
- ⅓ cup balsamic vinegar
- ⅔ cup olive oil
- Kosher salt
- Freshly ground pepper
- 1 jalapeño finely chopped (seeds optional)
- 1 shallot finely chopped
- 3 garlic cloves finely chopped
- ½ cup red wine vinegar
- 1 tsp kosher salt
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- ¾ cup extra-virgin olive oil
In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil and blend until creamy.
Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
Add the meat to a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
Combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.
Grill the Steak
Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (If your grates have just been cleaned or have a habit of sticking, oiling the grates is a good idea, as the honey may stick). Remove the steak from the marinade, let the excess marinade drip off.
Season the steak with kosher salt & freshly ground
Grill the steak over medium-high heat, turning once, then flipping, then turning again, until charred and an instant-read thermometer inserted in the thickest part registers 125-130° F, total cooking time 8-12 minutes.
Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve.