Dinner tonight!: Grilled flank steaks with chimichurri sauce
On days like this, every meal should be cooked outside. If you're thinking about grilling something up for dinner, consider flank steaks with fresh chimichurri sauce. The sauce -- a little garlic, red wine vinegar, oil, fresh herbs and a touch of lemon juice -- comes together in almost no time, and those steaks will grill up in minutes. It's a perfect way to celebrate the end of the week! You can find the recipe below.
For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
Photo: Gina Ferazzi / Los Angeles Times
Total time: 25 minutes
Note: Set the steak out about an hour before grilling to allow it to come to room temperature.
2 cloves garlic
1 cup coarsely chopped parsley, firmly packed
1/2 teaspoon dried oregano
1 teaspoon chopped fresh mint
1/2 cup olive oil
5 tablespoons red wine vinegar
1 tablespoon lemon juice, plus more to taste
1 teaspoon salt, plus more to taste
With the food processor running, drop the garlic through the food tube to chop. Add the parsley, oregano and fresh mint and pulse several times to mince. Add the olive oil, vinegar, lemon juice and salt and pulse a few times to achieve a coarse puree. Taste and add more lemon juice or salt as needed. (The recipe can be prepared to this point 2 hours in advance and held at room temperature.)
Grilled flank steak
1 (1 1/2 - to 2-pound) flank steak
Freshly ground black pepper
1. Pat the flank steak dry on both sides with paper towel. Season each side with a generous one-fourth teaspoon salt and several grinds of pepper.
2. Just before cooking, brush each side with about 1 tablespoon chimichurri sauce. Grill over a hot fire, cooking about 1 minute on each side, then turning the steak 90 degrees and cooking the same side an additional minute before flipping the steak over to give each side nice grill marks. Repeat with the other side, cooking the steak a total of 4 to 6 minutes. Remove from heat.
3. Rest the steak 5 minutes before slicing. Cut across the grain and on a deep bias, in wide, thin slices. Serve, passing remaining chimichurri sauce on the side.
Each serving: 353 calories; 28 grams protein; 1 gram carbohydrates; 0 fiber; 26 grams fat; 6 grams saturated fat; 56 mg. cholesterol; 636 mg. sodium.