This prep-ahead steak is great for entertaining. Set the meat in the marinade and prep the sauce the day before to make cooking and serving a cinch. If there are leftovers of this steak (which is unusual), it makes for great steak salads, tacos, steak and eggs or a classic steak and cheese sandwich.
Technique tip: Marinate the meat overnight, or for at least 4 hours, to really let it soak up the sauce. Let the meat rest once off the grill for about 8-10 minutes then thinly slice against the grain.
Swap option: You can use any cut of steak. The chimichurri is great with anything from filet mignon to rib eye. I even love it with chicken or on top of eggs the next day.
For the steak:
In a small bowl, mix the soy sauce, sesame oil, rice vinegar, brown sugar, paprika, garlic and black pepper to form a paste. Coat the flank steak with the paste and put it in a re-sealable plastic bag. Marinate in the refrigerator for 2 to 4 hours, or overnight.
For the chimichurri:
In a blender or food processor, combine the parsley, cilantro, bell pepper, garlic, olive oil, red wine vinegar, oregano, salt, granulated sugar and red pepper flakes and lightly pulse until combined and no longer chunky, but not completely pureed.
To cook and serve:1.
Remove the marinated meat from the refrigerator and allow it to come to room temperature.2.
Heat a grill grill or grill pan to medium. Grease grill grates with oil or coat pan with nonstick spray.3.
Grill the steak, covered, for 7 to 10 minutes on each side for medium-rare (a bit less if you like it more rare).4.
Remove the steak from the grill and let it rest, covered with aluminum foil, for 10 minutes to allow the juices to settle and the temperature to even.5.
On a cutting board, thinly slice the steak across the grain. Liberally drizzle the slices with the chimichurri sauce and serve.
Excerpted from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours © 2018 by Natalie Morales. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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