Mmmmmm Steak! I love the versatility of steak and how it can be delicious with almost anything. My wife made so much that I ended up having it for lunch the next day and breakfast the day after that. The picture at the top is of my lunch the day after. You can see the night first made pic with Sweet Potato Pancakes below. And also a picture of my steak and eggs, the day after that. The Chimichurri sauce is pretty magnificent too!
Prep-time: 30 minutes
Cook-time: 15 minutes
– flank steak
– 2 tbsp. grass-fed butter
– 1 tbsp. garlic powder
– 6 garlic cloves
– 5 tbsp. olive oil
– 1/2 c. fresh flat parsley leaves
– 1 tbsp. lemon juice
– 1/4 tsp. crushed red pepper
– 1/4 tsp. ground cumin
– 1 tbsp. minced garlic or 1 clove minced
– 2 tbsp. olive oil (add more as needed)
– 1 tbsp. water
– 1 tbsp. red wine vinegar
– 1 tbsp. basil
– 2 tbsp. shallots
– 1/2 tbsp. oregano
– salt and pepper to taste
– Pre-heat oven to 350 degrees
– Peel garlic cloves and place in the center of a large piece of tin foil (big enough to fold around garlic)
– Fold tin foil up around garlic and roast in oven for 30 minutes
– Add roasted garlic and 2 tbsp. olive oil to bowl. Mash together with a fork.
– Spread roasted garlic olive oil mash over your steak before grilling.
For the chimichurri:
– In a food processor or chopper, place parsley, olive oil, lemon juice, red pepper, cumin, garlic, water, red wine vinegar, basil, shallots, oregano, salt and pepper and pulse until well blended. Set aside for steak.
For the flank steak:
– Once garlic is finished roasting, remove from oven and mash with a fork. Spread over top of the steak and grill or broil to your desired temperature.
– Melt the butter and add the garlic powder. Mix well.
– Once steak is cooked, slice thin strips at an angle.
– Plate the steak and drizzle the garlic butter over top.
– Add the chimichurri sauce as the finishing touch!