Spiced Flank Steak with Chimichurri Sauce

If you give me a house plant I will kill it. This isn’t a threat. It’s a promise. For some reason, I can’t keep a single plant alive. Even the heartiest, hard-to-kill varieties that my florist swears don’t need regular watering or lovely afternoon light can go down in a spectacular display of crisp, shrivelled leaves that eventually become something the cat incessantly chews and then vomits. However, if we’re talking about anything that grows outside, on my property, I’m a horticultural genius. Take my herb garden. It is a flourishing and wild bed of herbs including cilantro, mint, lemon thyme, chives and sage. Scarlett and I love to stroll friends and neighbours passed it giving them the impression that I possess some kind of green thumb; never revealing the sad state of greenery inside the house.

With such a hearty mix of herbs at my disposal, I’ve taken to pulling them fresh from the garden and  mixing them into salads. However, my favourite way to use them is for a chimichurri (a sauce/condiment from Argentina but used widespread in South America). It’s intense and bright flavour make it a great pairing with the rich, meaty taste of flank steak. And if you’re looking for a simple but impressive dish for summer entertaining, the cheaper cut of a flank steak is a great choice since it is best prepared by quick cooking at high heat–meaning you have more time at the party, less time in the kitchen. But this also makes a lovely family meal that will give you plenty of tasty leftovers.

Please let me know if you give the recipe a try and if it becomes part of your summer dinner lineup. If so, whatever you do, don’t send me flowers to thank me! (Originally posted on July 22, 2016)