Grilled Flank Steak

with Grilled Vegetables, Roasted Vegetables Aioli and Chimichurri Sauce

Ingredients - Grilled Flank Steak with Spice Rub:
1-2 lb flank steak (Niman ranch from Marin is always a great one)
Freshly squeezed juice from 1 lime

Rub:
2 Tbsp brown sugar
1 Tbsp kosher salt
1 Tbsp cumin
1/2 Tbsp coriander
Freshly ground black pepper

Chimichurri Sauce:
This is a delicious, slightly spicy sauce.
1/4 cup parsley
3 Tbsp red wine vinegars
4 large garlic cloves
2 Tbsp oregano leaves
2 tsp crushed re pepper
Kosher salt and freshly ground pepper
1/2 cup extra virgin olive oil

In a food processor combine parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth. Season with salt and pepper. Add the olive oil and process for a few second. Let stand for at least 1 hour before serving. Can be made the day before – bring to room temperature.

Aioli
4 garlic cloves, put through garlic press
Kosher salt
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup olive oil
Cayenne pepper

Put crushed garlic and ½ teaspoon salt in a medium bowl. Add egg yolks and lemon juice and whisk to blend. Slowly whisk in olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne.

Arugula
Fresh Fennel, thinly sliced
Vinaigrette

Combine all ingredients for rub and rub on both sides of flank steak

Place spice-rubbed flank steak in a ziplock bag and add lime juice. Marinate for 12-24 hours. Grill flank steak over high heat. 5 minutes per side for medium rare and a little longer for more well cooked. After taking steak off of barbecue let it rest for at least 15 minutes before cutting. Serve the Flank Steak over a bed of arugula and thinly sliced fennel that has been lightly dressed with vinaigrette.

Serve with Pey-Marin Vineyards Pinot Noir.


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