What a weekend! We ultimately ate out a few times because my good friend Joe came down for a visit from Vermont. It’s always fun when my friends visit because I can go out in Manhattan and be touristy and not feel like a complete idiot. After an exciting shopping adventure in the LEGO Store and Nintendo World, we hit up the Harry Potter exhibit in Times Square and I nearly died it was so awesome. As a big HP fan, it was really cool to see everything that they kept from the movie: costumes, props, everyone’s wands etc. We even got to sit in Hagrid’s chair and pull Mandrakes out of the soil, Joe was even lucky enough to get to wear the Sorting Hat. The whole thing was definitely worth the Times Square price tag! Unfortunately, you’re not allowed to take any photos, so you’ll just have to believe how awesome it was…
Once Joe left and we were back in our usual routine, it was time to get back to cooking. There’s nothing like a good steak to start off your week, so that’s what was on the menu.
This is an easy recipe to pull together, but it tastes like it took all day to create. I’m usually not a big fan of sauces simply because it means a fight with our blender. It’s hard to complain about a free blender, but its blades have seen better days and it seems to hate anything green. Luckily, chimichurri doesn’t require the blender and isn’t supposed to have that creamy texture that you can really only get from a good puree. You’ll just need a good sharp knife and a little bit of patience to chop up your herbs.
I’ve made my steak this way a dozen or so times now and can’t praise it highly enough. I also can’t take credit, as it’s one of Chef Aaron Sanchez’s recipes from the Food Network website… but that doesn’t mean that I can’t use it for inspiration! We had some leftover garlic bread at home and I think that was a great accompaniment to this meal, but you could also use some toasted tortillas or even serve up this steak on a good sandwich roll. You’re likely to have some left over chimichurri sauce at the end of all this, but it’s so delicious on its own or with some toasty bread or chips that you’ll definitely find good use for it.
Flank Steak with Chimichurri and Mushrooms
- 1 ½ pounds flank steak
- 6 oz pickled jalapenos
- Salt and pepper, to taste
- 1 cup cilantro, finely chopped
- 1 cup curly leaf parsley, finely chopped
- 2 green onions, finely chopped
- 5 cloves garlic, minced
- 1 tsp red pepper flake
- 1 lemon, zest and juice
- 1 tbsp red wine vinegar
- ¾ cup EVOO
- 2 portabella mushrooms, sliced
- 1 shallot, thinly sliced
- Garlic bread
Prepare the flank steak like this. It takes about 40 minutes to an hour to marinate, giving you plenty of time to whip up and chill your chimichurri.
Combine everything from the cilantro down to the EVOO in a medium bowl. Whisk it together until everything is evenly combined and then season with salt and pepper as needed. Cover and chill for a minimum of 30 minutes.
While your steak is resting, deglaze the skillet you cooked it in with a splash of water. Toss in the mushrooms and shallots and saute until the shallots are browned and the mushrooms are heated through.
Cut the steak against the grain and top it with your chimichurri. Serve the mushrooms and garlic bread alongside. I found the chimichurri tasted amazing when spread over the bread as well, almost like a fresh pesto.