Emeril's Flank Steak with Chimichurri Sauce

Tasty and Easy to Prepare

From the kitchen of Emeril Lagasse

4 Comments

Servings:4-6

Difficulty: Moderate

Cook Time: 1-30 min

Father's Day is just around the corner. Celebrity chef, TV host and author Emeril Lagasse offers this great meal for idea for Dad's special day.

Ingredients

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 follow below), for serving

Chimichurri Sauce

1 cup extra-virgin olive oil

2/3 cup sherry vinegar

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh 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

Recipes are courtesy Emeril Lagasse, from "Emeril at the Grill", Harper Studio Publisher, New York, 2009, courtesy MSLO, Inc.

Cooking Directions

1. In a shallow non-reactive 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. Pre-heat your 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.

How to Make Chimichurri Sauce:

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).

2. Stir in the kosher salt, black pepper, and crushed red pepper.

3. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.) This recipe makes about 2 1/2 cups of sauce.