Sunday, July 28, 2013

Summer Staples : Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri

Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri 
We love any kind of steak. It has to be cooked perfectly and seasoned perfectly. I love any kinda cut of red meat, but each one needs to be treated accordingly. For flank or skirt steak, it is crucial that they are marinated overnight in either a heavy spice rub or a flavorful wet mixture. My go-to marinade involves soy sauce, lime juice, chipotle pepper in adobo, worcestershire, fresh garlic, and lots of herbs + spices. It's awesome. And something we utilize often, like weekly, in our house. Nothing is better than a perfectly grilled or charred flank steak that is cooked to the perfect temperature. We like it medium rare with the prettiest hot pink center. It's mouth-watering honestly. But, I know how we all work, and we don't just want any 'ole steak (though amazing on its' own), it's gotta go over-the-top. And that's where my Candied Jalapeno Chimichurri comes into play. It's the bomb y'all. It's herby, spicy, sweet, & the perfect compliment to some steak. I love the candied jalapeno component, butofcourse. I adds an unbelievable sweetness, but balances perfectly against the spice + herbs. The chimichurri is a MUST. Don't get it twisted and make this STAT. Enjoy :)
Candied Jalapeno Chimichurri 
For the Mexican Marinated Flank Steak:
1/3C Soy Sauce
½C Olive Oil
1/3C Fresh Lime Juice
2 Limes, Zested
1 Chipotle Pepper in Adobo
¼C Worcestershire Sauce
4 Cloves of Garlic, Minced
1T Garlic Powder
3T Dried Oregano
1 ½T Fresh Cilantro, Minced
1t Pepper + Ground Cumin
¼t Red Pepper Flakes
1 Large Flank Steak

For the Chimichurri Sauce:
1C Fresh Parsley, Minced
1C Fresh Cilantro, Minced
1-2T Dried Oregano
½t Red Pepper Flakes
1 Shallot, Minced
¼-½C Candied Jalapenos, Finely Chopped  
4 Cloves of Garlic, Minced
2T Roasted Red Pepper, Minced
Salt & Pepper, To Taste

1. For the Mexican Marinated Flank Steak: Place the soy sauce, olive oil, lime juice, lime zest, Worcestershire sauce, minced garlic, and all of the seasonings in a blender. Blend on high speed for 30 seconds or until thoroughly mixed. Pour the marinade over the flank steak. Cover and refrigerate for 8-12 hours. Before cooking, remove the meat from the marinade and let it come to room temperature for an hour. Once it has come to room temperature, dry the marinated meat completely by wiping it with paper towels. Sprinkle the steak with salt and pepper. Heat a large pan or griddle over high heat and grease it with a little oil. Cook the meat for roughly 3 minutes on each side for a medium rare steak. Once it has cooked, remove it to a cutting board and let it rest for 5-10 minutes. After resting, slice the meat against the grain into thin slices.
2. For the Chimichurri Sauce: Finely chop the parsley, fresh cilantro, garlic, shallot, and candied jalapenos (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, herbs, spices, vinegar, salt, pepper, minced red pepper, and red pepper flakes. Adjust seasonings. Serve immediately drizzled over the marinated steak.   


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