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

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

Cooking Instructions

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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).