Cook The Book:Cumin-Rubbed Flank Steak With Chimchurri Sauce Recipe Recipe

Name: Cook The Book:Cumin-Rubbed Flank Steak With Chimchurri Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon granulated garlic; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin seeds; 1 flank steak, about 3/4 inch thick and 1 1/2 to 2 pounds each; Olive oil; Kosher salt; 2 cups loosely packed chopped fresh curly parsley, about one bunch; 3/4 cup olive oil; 3 to 5 cloves garlic; 3 tablespoons sherry wine vinegar or red wine vinegar; 3 tablespoons fresh lemon juice; 2 tablespoons minced shallot or onion; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon red chile flakes; 1 baguette, sliced thinly (about 1/2, inch wide); Fleur de sel

Servings: persons

1 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon cumin seeds
1 flank steak, about 3/4 inch thick and 1 1/2 to 2 pounds each
Olive oil
Kosher salt
2 cups loosely packed chopped fresh curly parsley, about one bunch
3/4 cup olive oil
3 to 5 cloves garlic
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons minced shallot or onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red chile flakes
1 baguette, sliced thinly (about 1/2, inch wide)
Fleur de sel

1
In a small bowl, mix the rub ingredients until well combined. Set aside.
2
Pat the steak dry with paper towels. Trim it of any surface fat. Brush it lightly with olive oil. Press the rub into both sides of the steak.
3
Build a charcoal fire or preheat a gas grill.
4
Meanwhile, make the Chimichurri Sauce: Put all the ingredients in a blender or food processor and pulse until well chopped hut not pureed.
5
Just before grilling, season the steak with salt. Place the meat on the cooking grate over direct medium heat, cover, and scar. Cook for 4 to 6 minutes. Turn the steak with a pair of tongs and sear the second side. Continue grilling 3 to 5 more minutes for medium-rare. Use the A-OK method or an instant-read thermometer to test the meat.
6
Remove the steak from the grill and put it on a clean platter to rest for 5 to 10 minutes before carving. While the meat rests, spread the baguette slices with Chimichurri Sauce and set aside.
7
Cut the steak across the grain into thin diagonal slices. Place a slice on each piece of bread spread with the Chimichurri Sauce and sprinkle with a pinch of fleur de sel. Serve hot or warm.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin seeds, 1 flank steak, about 3/4 inch thick and 1 1/2 to 2 pounds each, and more.

Yes, Cook The Book:Cumin-Rubbed Flank Steak With Chimchurri Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book:Cumin-Rubbed Flank Steak With Chimchurri Sauce Recipe

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