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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Trimmer Tuesday: Grilled Flank Steak on Winter greens with Chimichurri sauce

April 5th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New Year's, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Summer, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Flank Steak with Chimichurri sauce

Flank steak has so much flavor that all it really needs and salt and pepper along with a brushing of olive oil before grilling on  your stove top or outdoor grill.  The other detail is to let is rest after cooking to your preferred temperature and be sure to slice it against the grain.  Serve a-top you favorite winter greens and drizzle with chimichurri.  Add a glass of Malbec from Bedell Cellars and transport yourself to an hacienda in Argentina with a little flavor from the Andean Plains.


1 2 1/4-pound flank steak
salt and pepper to taste
2 tablespoons of olive oil


Remove steak from the fridge and allow to come up to room temperature.
Prepare barbecue (medium-high heat) or preheat broiler.
Season your meat generously with salt and pepper and then brush the meat with the oil.
Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.

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