Flank Steak with Chimichurri and Charred Lemon

Flank Steak with Chimichurri and Charred Lemon 1

The latest food trend is a pile of ash, literally. Charred foods are on the radar as one of 2013’s newest trend, and while Sheldon’s charred lemon dust trick on this past season of Top Chef sure did intrigue me, incorporating char into a dish without feeling like I’m eating a plate full of burnt coal can seem like quite a task. But when this of-the-moment trend is paired with the familiarity of a simple grilled flank steak and pungent chimichurri, the charred lemon is incorporated without being too forward. The juice from the charred lemon brightens up the chimichurriwhile adding a subtle smokiness from the char. Try this recipe at a barbeque on one of L.A.’s abundant sunny weekends, spoon the chimichurri over grilled fish, or even drizzle it over pasta for a quick weeknight dinner.

Flank Steak with Charred Lemon Chimichurri
(Serves 4)
For Marinade:
1 ½ pound flank steak
1 cup orange juice
¼ cup tequila
1 jalapeno, sliced thick
zest of 1 orange
For chimichurri:
1 ½ cups packed cilantro
1 cup packed Italian parsley
2 garlic cloves
1 tsp. vinegar
3 Tbsp. olive oil
1/4 tsp. crushed red pepper
salt & pepper
1 lemon, sliced in half, rubbed in olive oil
Directions:
Marine flank steak for at least 4 hours, or up to 12 hours. For the chimichurri, combine all ingredients, except lemon, in a food processor and pulse until pureed (the consistency – roughly pureed or smooth, depends on your personal preference).
Grill flank steak on high heat, about 2-3 minutes on each side for medium-rare depending on the thickness. Add lemons to the grill and place flesh side down until partially charred.

After grilling, let the flank steak rest before slicing, then slice into long strips, be sure to slice across the grain. Squeeze the lemon juice out of the charred lemon into the chimichurri, and drizzle chimichurri over the flank steak.


Bon Appetit!

Xo, Dominika

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