Flank Steak with Chimichurri

Beef, Grilling, Latin, Main Courses / Friday, May 29th, 2009

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A few weeks ago, someone from Harper Studio noticed that I had a few of Emeril Lagasse’s recipes posted on the site (like zis one and zees) and asked if I’d like to check out a copy of his new book, “Emeril at the Grill.” And I’m all like, free cookbook? Grilling? Emeril?

BRING IT.

The book is a fairly small paperback, but it’s packed with 158 recipes that definitely aren’t the same-old same-old. It’s designed for year-round grilling and entertaining, with recipes like Watermelon Margaritas, Pork and Chorizo Burgers with Green Chile Mayo, Tandoori-Style Chicken Drumsticks, Thai-Style Beef Salad and Grilled Banana Splits.

Complex flavors with very simple preparations.

Wait, did I forget to mention the steaks? This is Emeril’s Grilled Marinated Flank Steak with Chimichurri Sauce. You marinate the steak overnight in a mixture of dry sherry, sherry vinegar, red onion, garlic and olive oil, and when it’s finally grilled, you have a tender, flavorful steak with a richness you don’t expect from a less expensive cut of beef. Next time the grocery has a Meat Madness sale, I’ll be the crazy lady with a cart full of flank steak and whole chickens.

If you’ve never had chimichurri, it’s an Argentinean sauce with a consistency that falls somewhere between a vinaigrette and a pesto. It’s the most popular condiment in Latin America, which makes sense, since Argentinians eat more beef than anyone else in the world. We’re talking about 176 pounds of beef per person. I’m surprised Jeff isn’t packing our bags.

Oh, in the book, Emeril suggests that you serve the flank steak with this:

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It’s an Avocado, Tomato and Red Onion Salad … simply dressed with olive oil and lime juice. Perfect for me, but Jeff needed something different. So, we broke out the trusty crusty Italian bread and this:

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Yep, it’s yesterday’s Mexican Grilled Corn with Crema. Only Jeff went with butter instead of the crema. But any time he eats a vegetable, I consider it a personal victory. And an angel gets its wings.

I realize you can’t judge a book by two recipes (three if you count the chimichurri), but thanks to “Emeril at the Grill,” Jeff wants this flank steak once a week, and I’m really excited about learning how to grill more things this summer. I also appreciate that the book’s flavors are globally-inspired, but there’s a serious emphasis on using local, seasonal ingredients. Right now, the local, seasonal Fresh Strawberry Pie is calling my name.

Thanks, Emeril!


Grilled Marinated Flank Steak with Chimichurri Sauce

From Emeril Lagasse’s “Emeril at the Grill”

Makes 4 to 6 servings

  • 1 1/2 cups dry sherry
  • 1/2 cup sherry vinegar
  • 1 cup thinly sliced red onion
  • 2 tablespoons minced garlic
  • 1/2 cup olive oil
  • One 1 1/2- to 2-pound flank steak
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • Chimichurri Sauce (recipe follows), for serving
  1. In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.
  2. Preheat the grill to high.
  3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes. Then thinly slice the steak across the grain, and serve it with the Chimichurri Sauce.

Chimichurri Sauce

  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • 3 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red pepper
  1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots and oregano in a food processor, and pulse until well-blended (do not puree). Stir in the kosher salt, pepper and red pepper.
  2. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap and set it aside for 2 to 6 hours at room temperature. The sauce will keep in an airtight container for up to 3 days.

Avocado, Tomato and Red Onion Salad

From Emeril Lagasse’s “Emeril at the Grill”

Makes 4 to 6 servings

  • 2 Hass avocados, peeled, pitted and cut into 8 slices each
  • 1 pound Roma tomatoes, quartered
  • 1/2 cup thinly sliced red onion
  • 1/2 cup flat-leaf parsley leaves
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice

Arrange the avocados, tomatoes, onions and parsley on a platter, and season with salt and pepper. Drizzle with the oil and lime juice, and serve immediately.

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24 thoughts on “Flank Steak with Chimichurri”

  1. Wow! There's that corn again. I love it. The salad looks delicious too and I've been wanting to try chimichurri. Everything looks wonderful.

    1. Thanks! Loooove the chimichurri. It's one of those things you make and immediately start trying to figure out what else you can put it on. Smells fantastic.

  2. How fun! I really like Emeril. His recipes tend to be not just good, but interesting. Plus I like his screen persona – natural, relaxed, friendly.

  3. Sounds like a great book. I'm not even a big steak fan, but this steak looks amazing! And of course, the corn on the cob looks awesome. I'll definitely have to check out this book!

    1. Give it a look. The recipes are pretty unique, but they don't have ingredients that are impossible to track down, which is nice. I was surprised that there really aren't that many straight-up steaks and burgers in it – lots of seafood, sandwiches, chicken, pizza, kebabs, etc.

  5. I've been hearing good things about the book – thanks for the review.
    My dad was from Argentina, and my mom would make chimichurri in the summer. I'd sneak into the kitchen while she was grilling outside, and eat the stuff up with a spoon. Turns out she always knew what I had been up to, and made sure to make a big enough batch.

    1. I can totally relate to want to slurp up the chimichurri with a spoon. We just keep looking for new things to put it on. So fresh and good.

      I've been really impressed with the recipes in this book. I've got Post-Its in it everywhere.

    1. Ha! Thanks. Jeff wants to have this exact meal once a week for the rest of the summer. And it doesn't even have any chocolate! Shocking.

  7. I love chimichurri – and I love this book! You have to try the grilled sweet potatoes and the pork and chorizo burgers – both delicious!

  8. All of that looks great! Especially the CORN (though that's not in the Emeril book). My husband called from Costco the other day to tell me what cookbooks they had. Emeril's was one of them. I should have had him pick it up for me!!

  10. Ohhhh, those sound good. I had the burgers marked, but now I've got to look up those sweet potatoes. I'm really loving this book. Dying to try the green chile mayo and the habanero ketchup.

  11. The crazy thing is, Emeril DOES have a version of the corn in the book; I just missed it the first time around! Verrrry thorough. Glad to hear it's at Costco. I might be picking up multiple copies for Father's Day gifts!

  13. I know what you mean! The sun comes out, and I start craving chimichurri. Seems like it's been EVERYWHERE lately.

    What's in your go-to recipe?

  14. That sounds so good! I've had flank steak with chimichurri on the brain and I have the steak in the fridge to prove it . . . but not the parsley! But, maybe the delay is a good thing because I think that I'll ditch my go-to recipe and give this one a shot. Thanks!

  16. […] 5. Dinner with “Emeril at the Grill”: Grilled Marinated Flank Steak … […]

  18. Just got back from Puerto Rico and man do they have chimichurri its on everything. But I am pretty sure they make it different in PR. One place put the steak in a 1700 degree oven for 3 min each side and covered in chimichurri yummm. I am tring this out

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