I have always heard of flank steak and how tender it is,,,, as long as you cook it and marinade it. So I went to the internet to find a couple of recipes... one to marinade and one for a chimchurri sauce. Thank you Bobby Flay (chimchurri sauce) and Alton Brown (flank steak marinade). I thought this came out beautifully tender and flavorful. I have read in many places that flank steak is better when it is medium rare. Any more cooked and it will be chewy. I cooked the steak of medium high heat for about 4-5 minutes per side, then I let it rest for about 10 minutes. The chimchurri sauce added a nice fresh flavor for the beef. I think the sauce would also go well with fish.
Recipe courtesy Alton Brown
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.