Saturday, March 17, 2012

Flank Steak with Red Onion and Chimichurri

On doing some research online for some new cooking resources I came upon Bi-Rite Market's Eat Good Food book. I'd seen the store in San Francisco's Mission District but only just found out about the book recently. I highly recommend checking it out as it goes into considerable detail on how to shop, what to look for and how a high quality retail food market operates. It also has some amazing recipes, like this one on which I based a recent dinner at home. The recipe calls for a bavette steak, which is a popular cut in France but not nearly as common here, so I used a grass-fed flank steak from Estancia.

Steak and onions served with the sauce, roasted potatoes and steamed cauliflower

1 pound grass-fed flank steak sliced into two pieces
1 large red onion, peeled and sliced into 1/4 rounds
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
fresh cracked black pepper

Chimichurri Sauce:
1/2 cup fresh cilantro
1/2 cup fresh flat-leaf parsley
2 cloves garlic peeled and smashed
1/4 cup extra-virgin  olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt

Dry marinate the steaks by salting and peppering them and letting them come up to room temperature.
Make the sauce by putting the smashed garlic into a blender to roughly chop. Tear the cilantro and parsley by hand adding them into the blender with the olive oil, vinegar and salt. Puree until it becomes a paste and adjust seasoning as necessary.

For the steaks, add 2 tablespoons of the oil to a large skillet (I use a 12-inch well-seasoned iron skillet) over medium-high heat. Once the oil is beginning to smoke, add the steaks and allow them to sear undisturbed on one side for about 2 minutes. Turn the steaks over and allow to cook until they reach medium rare, about 125 internal temperature. (I use the touch method as flank tends to be pretty slender and easier to tell for me when I hit the right point in the cooking.) Remove the steaks to a cutting board and cover with foil making sure to allow them to rest for at least 10 minutes.
While the steaks rest, add the remaining oil to the hot pan. Then add the onion slices with a healthy pinch of salt stirring the onion around to pick up any drippings left in the pan from the steaks. Cook until the onion has softened and is starting to pick up some coloring. Add the vinegar and cook, stirring, as the vinegar evaporates, about another 1-2 minutes. Remove from heat.
Slice the rested steaks across the grain and on the bias into 1/2 inch thick slices. Serve with the onions with the sauce on the side.

Hey, while you're checking out this post, please feel free to drop a comment below! It would be great to know what you think about this dish, if you've tried cooking it yourself, or are planning to. A little feedback goes a long way!

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