13 INGREDIENTS • 6 STEPS • 2HRS 30MINS

Flank Steak with Rosemary Chimichurri

Name: Flank Steak with Rosemary Chimichurri
Total time: PT9000.0S
Yield: 4
Ingredients: 1 bunch Fresh Parsley; 1 bunch Fresh Oregano; 3 clove Garlic; 2 sprig Fresh Rosemary; 1 Red Chili Pepper; 35 milliliter Red Wine Vinegar; 30 milliliter Canola Oil; 2 pound Flank Steak; 4 Portabella Mushroom Cap; 12 Cherry Tomato; to taste Coarse Sea Salt; to taste Freshly Ground Black Pepper; as needed Watercress

Savor Flank Steak with Rosemary Chimichurri, featuring juicy steak paired with a vibrant chimichurri made from fresh herbs and red wine vinegar. Accompanied by grilled portobello mushrooms, cherry tomatoes, and watercress, this dish delivers a delicious blend of flavors and textures.

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2HRS 30MINS

Total Time

$6.12

Cost Per Serving

Ingredients

Servings

us / metric

as needed

Watercress

to serve

Steak

2 lb

Flank Steak

Chimichurri

1 bunch

Large Fresh Parsley, finely chopped

1 bunch

Small Fresh Oregano, finely chopped

3 cloves

Garlic, crushed

2 sprigs

Fresh Rosemary, finely chopped

Deseeded Red Chili Pepper, finely chopped

2 1/3 Tbsp

Red Wine Vinegar

2 Tbsp

Canola Oil

Mushrooms

Portabella Mushroom Caps, thickly sliced

Cherry Tomatoes

to taste

Coarse Sea Salt

to taste

Freshly Ground Black Pepper

Love This Recipe?

MasterChef

Amateur chefs compete to become a culinary master and earn the title MasterChef. Stream entire seasons on Hulu.

Cooking InstructionsHide images

step 1

Chimichurri: Mix together the Fresh Parsley (1 bunch), Fresh Oregano (1 bunch), Garlic (3 cloves), Fresh Rosemary (2 sprigs), Red Chili Pepper (1), Red Wine Vinegar (2 1/3 Tbsp), and Canola Oil (2 tsp) .

step 2

Season with Coarse Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) and set aside for 2 hours in the fridge.

step 3

When ready to cook, heat a large griddle pan over a high heat.

step 4

Brush the Flank Steak (2 lb) on both sides with the remaining Canola Oil (1 1/3 Tbsp) then, when the griddle is smoking hot, carefully put it on to the pan and fry for 4 minutes on each side. Remove the steak, set aside and let rest.

step 5

Mushrooms: Put the Portabella Mushroom Caps (4) on to the griddle in a single layer and cook for 2 minutes on each side. Take the mushrooms off the griddle, then add the Cherry Tomatoes (12) and cook for approximately 2 minutes as well.

step 6

Slice the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and Watercress (as needed).

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