Recipe: Grilled Chimichurri Flank Steak
The long weekend is finally here!
After a long and cold winter, grills and barbecues will be turned on again this Memorial Day. Grilling is one of the core techniques included in the Culinary Arts curriculum at the Institute of Culinary Education.
Students learn the ins and outs of this robust, bold technique, using compound butters and marinades to create dishes of grilled meats and vegetables. One of the simplest grilling techniques is quadrillage, the squared charred marks from the grate of the grill. It’s a very simple technique, requiring you only to turn the food 90 degrees when grilling, plus the results are beautiful. Try out this recipe from ICE's Culinary Arts curriculum for flank steak, or use the technique with other foods such as fish, chicken, or vegetables.
- 2 fluid ounces canola oil
- 2 fluid ounces extra virgin olive oil
- 2 fluid ounces white vinegar
- 2 teaspoons granulated sugar
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 cup fresh oregano leaves
- 1/2 cup fresh cilantro leaves
- 1 cup fresh parsley leaves Flank steak, trimmed and scored
Makes two servings
- Purée all the ingredients except the steak in a blender.
- Marinate the flank steak in one-half of the marinade for 1 hour. Grill the flank steak over high heat for about 3 minutes. Turn the steaks 90º to create marks and continue grilling for another 2 minutes or so. Repeat the process on the other side of the steak, grilling to desired degree of doneness.
- Slice across the grain and serve with extra marinade.