Flank Steak with Cranberry Chimichurri |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Chimichurri is an Argentinean herb sauce that's serve with grilled meats. The addition of cranberries makes this version not only festive, but delicious. It's a wonderful accompaniment to the tender flank steak.Cheryl Perry, Hertford, North Carolina Ingredients:
1 medium papaya |
1 cup chopped sweet onion |
1 tablespoon ground cumin |
1/2 teaspoon pepper |
1 beef flank steak (2 pounds) |
chimichurri: |
1 cup fresh cilantro sprigs |
1 cup fresh parsley sprigs |
1 cup dried cranberries |
1 shallot, finely chopped |
2 tablespoons white wine vinegar |
1 tablespoon smoked paprika |
3 garlic cloves, minced |
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano |
2 teaspoons grated lime peel |
1 teaspoon brown sugar |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/4 cup olive oil |
1/4 cup water |
Directions:
1. Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a large resealable plastic bag. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime peel, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving.
3. Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri. Yield: 8 servings (1 cup chimichurri).
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