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Grilled Flank Steak with Chimichurri, Black Beans and Rice

So last night for dinner I made grilled flank steak on the bbq, chimichurri, black bean and rice and Key lime pie for dessert. You can put chimichurri on anything and it will make it taste good- let alone a nice juicy and tender piece of flank steak cooked over burning fire…. YUM! So here’s how you make this dish:

For the flank steak
Marinade:
4 cloves garlic
2 limes
3 tbsp dark soy sauce
2 tsp. sea salt
1 tsp dark brown sugar
1/4 cup vegetable oil
Blend all the ingredients well and place in a shallow bowl big enough to hold the steak overnight or at least for 4 hours in the fridge
Turn on your grill to the highest setting- you want it SUPER hot before you place the meat down. Make sure to shake off the excess marinade and put the meat down on the grill on an angle so you get the nice grill marks. Let it cook for about 4 minutes and without flipping over yet, slightly rotate the beef to get criss-cross marks (thanks PW for this trick). Cook for another 4 minutes on this side. Flip over and do the same. Flank steak tends to be somewhat thick, but if your piece looks thin to you, you might want to cook it for less time to avoid overcooking. Overcooked flank steak is not pretty friends. In fact, it’s pretty awful because it gets extremely tough. After the meat is cooked, remove it from the grill- WITH TONGS!!!! You don’t want to pierce it with a fork because this will make all the juices run out, rendering the meat dry. You have to let the meat rest for a few minutes before you slice it thinly against the grain.

For the beans (short-cut, make- after- a -long -day -at work- version):
2 cans black beans
1/3 cup water
1 tsp. cider vinegar
2 bay leaves
1/4 green pepper
1/4 red pepper
1/2 a large onion or one whole small onion
4 large clove of garlic
3 tsp. extra virgin olive oil
1 dash garlic powder
Salt and pepper to taste

Finely dice the peppers, onion and garlic and sautee with olive oil in a pot. Once this mix has become tender, add the cans of black beans and water. Add the bay leaves and cider vinegar, allowing the beans to simmer over med-low heat for 10 minutes. Add the rest of the ingredients and serve over white rice.

For the Chimichurri:
3 bunches flat leaf parsley
1/2 a white onion
6 large cloves garlic
1 lemon
2 limes
1/8 tsp sugar
1 tsp. cider vinegar
1/2 cup grapeseed oil

Thoroughly wash the parsley. In a food processor, grind the parsley well and set aside in a large bowl or tupperware. Next add the onions and garlic to the food processor. Combine until it becomes a fine paste. Strain this over a tight mesh sieve to remove the excess water from the onion and add to the bowl with the parsley. Next add the juice of the lemon and limes, the salt, oil, vinegar and sugar and combine well. Allow to set overnight. Serve over juicy steak.

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2 Responses to “Grilled Flank Steak with Chimichurri, Black Beans and Rice”

  1. Desmone007
    February 1, 2009 at 2:49 pm #

    Thanks for the recipe Rox! Have a great weekend.

  2. Nathan
    February 8, 2009 at 5:30 am #

    Love the “Chino Cubano” feel of the steak (with the soy sauce) my grandmother uses soy sauce for some stuff to, check out her “Rabo Encendido Estilo CHino Cubano”

    http://nathanscomida.blogspot.com/2008/08/rabo-encendido-estilo-chino-cubano.html

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