Cooking Corner: Beef Chimichurri Steak

Welcome back to the Air Comfort Solutions Kitchen with Carolyn Piguet from Piguet's Prime Time.

On Monday, she shared how to make a beef chimichurri steak using flank steak.

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Ingredients & recipe

1. 2 lbs flank steak
2. 1 tsp kosher salt
3. 1/2 tsp freshly ground black pepper

·Chimichurri Sauce

1. 1 small shallot, cut into wedges
2. 3/4 cup flat-leaf parsley, stems removed
3. 1 tbsp fresh oregano, stems removed
4. 2 garlic cloves
5. 1 1/2 tsp kosher salt
6. 1 tsp freshly ground black pepper
7. 1/2 tsp red pepper flakes
8. 3/4 cup extra-virgin olive oil
9. 1/4 cup red wine vinegar
10. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
11. In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined**
12. Pat the steak dry with paper towels. Season with salt and pepper.
13. To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
14. To broil the steak in the oven: Preheat broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
15. Let rest for 5-10 minutes before slicing against the grain.
16. Serve with chimichurri sauce.

*The sauce will store in refrigerator for up to two weeks.

** Make about 1 cup