Flank, skirt, or flat iron steak (I used flat iron for this recipe)
1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup oregano leaves
4-5 cloves garlic, skins removed
1 jalapeno, divided in half, seeds and stem removed
3 limes
Pantry
Olive Oil
Cumin
Sea Salt
Peppercorn Blend (or black pepper if that's what you have)
Paprika
Honey
Directions
Chimichurri sauce: in the food processor, blend cilantro, parsley, oregano, olive oil, juice of two limes, jalapeno (use the other half for guacamole), 2 tablespoons cumin, two teaspoons honey, garlic, and one teaspoon each paprika, sea salt, and pepper until coarsely chopped. Set aside 6 teaspoons for marinating steak; use the rest to make Chimichurri-Greek yogurt sauce.
Marinate the steak: Remove steak from its package and rinse; pat dry with paper towels. Place in glass casserole dish and season both sides with 1 tablespoon each of sea salt, pepper, paprika, and cumin. Spoon 3 tablespoons of the reserved chimichurri sauce on steak and spread over surface; repeat on other side. Marinate in refrigerator for at least an hour and up to eight.
Preheat oven to 400 degrees. Once oven is preheated, place a cast iron skillet on top oven rack and let preheat for 15 minutes. Cut steak in half and sear both sides in skillet.
Cook in oven for 15 - 20 minutes until steak is cooked as you like it. (I cooked mine for 20 minutes for medium rare - you could certainly cook it longer if you want it well done.)
Cut some lime wedges as garnish for your plates.
Take the steak to a cutting board and let it rest for about 5 minutes before slicing it across the grain.
I served mine with chili-lime sweet potato fries and kale-mango salad, with guacamole and chimichurri-yogurt sauce on the side. I also garnished the plate with lime wedges and cilantro. For dessert, we had pineapple sundaes!
Bon Appetit! Kelly
All photos by Kelly Waters
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