Healthy Recipes: Chimichurri Grilled Flank Steak

There’s nothing like a backyard BBQ to kick off summer! This chimichurri grilled flank steak from Chef Kyle Williams, head chef of our Live Blue Kitchen + Café, is full of protein and flavor.

Yields 4 portions of steak and potatoes and 2+ cups of chimichurri sauce

Ingredients:

Chimichurri sauce:

  • Fresh cilantro (leaves and stems) – 1 cup
  • Fresh parsley (leaves and stems) – ½ cup
  • Fresh mint leaves – ½ cup
  • Fresh thyme leaves– 1 teaspoon
  • Fresh rosemary leaves– 1 teaspoon
  • Fresh basil leafs – 1 cup
  • Jalapeno, de-seeded and chopped – ½ cup
  • Garlic cloves – 6 each
  • Yellow onion, diced – ¼ cup
  • Paprika – 2 teaspoons
  • Cumin – 1-2 teaspoons
  • Juice of 1-2 limes
  • Zest of 1-2 limes,
  • Olive oil – ½ – 1 cup (referred to as olive oil #1 below)
  • Olive oil – 1-2 cups (referred to as olive oil #2 below)
  • Water – ¼ to  ½ cup
  • Salt and pepper – to taste

Steak:

  • Flank steak – 16 to 24 ounces
  • Olive oil – as needed
  • Salt and pepper – as needed
  • Smoked paprika – dash

Potatoes:

  • Potatoes, Yukon golds, quartered – 4 cups (can substitute sweet potato)
  • Thyme, fresh, chopped – 1 tablespoon
  • Olive oil – as needed
  • Salt and pepper – as needed

Garnish options:

  • Fresh baby arugula – 4 cups
  • Avocado, sliced – 1 each
  • Fresh lime wedges – 1 each
  • Grape tomatoes – sliced, ¼ cup
  • Sea salt – pinch
  • Smoked or regular paprika – dash
  • Crushed chili flakes (optional) – dash

Method of Preparation for Chimichurri Sauce:

  1. In a hot sauté pan, begin by putting olive oil #1 in pan with jalapenos, onion and garlic. Sauté for 5 to 8 minutes.  Vegetables will brown and soften.
  2. Place hot oil mix in kitchen blender and allow to cool to room temperature before blending. Be careful due to hot contents in blender.  Place towel over lid.
  3. Add the rest of ingredients expect olive oil #2 oil and water.
  4. Turn blender on and begin to puree while slowly adding olive oil #2.
  5. Add water, only if sauce seems too thick and needs to be thinned. If sauce consistency is fine, disregard water.
  6. After smooth and thick consistency is reached, season with salt and pepper to taste.
  7. Reserve cold until ready to use.

Method of Preparation for Steak and Potatoes:

  1. Pre-heat oven to 400-425 degrees F.
  2. Light charcoal grill and allow 30 minutes to pre-heat/prep coals and wood.
  3. For potatoes: place potatoes in mixing bowl with all potato ingredients listed above. Season to taste and baked in oven until golden brown, about 30 to 45 minutes.  Stir and flip once or twice, then remove from oven and season to taste.
  4. Meanwhile, when grill is hot and ready, begin by seasoning steak with oil, salt, pepper and a light dusting of paprika and place on grill.
  5. Grill steak until your desired cooking level is reached.
  6. Remove meat from grill and let rest, covered for 5 to 15 minutes before slicing to retain juices and moisture.
  7. For assembling plate: start with potatoes, then add thinly sliced steak, drizzle chimichurri sauce over steak and/or potatoes.
  8. For garnish: start with fresh arugula on top, then place avocado slices, tomatoes, fresh lime wedge, and a couple pinches of salt and paprika as needed on top. For added spice, add a pinch of chili flakes and or fresh cracked pepper.

Chef Notes:

  • Use real charcoal grill and add some hardwood like hickory, cherry, apple, etc.
  • Smoked paprika will take this dish to another level!
  • This recipe is gluten- and dairy-free. For a vegetarian option, replace steak with large grilled portabella mushrooms.
  • Yams may be substituted for Yukon gold potatoes.
  • The chimichurri sauce is a great meat or vegetable marinade, dipping sauce and finishing sauce.
  • The chimichurri sauce can be made one day in advance.

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