Argentinian Chimichurri Flank Steak with Grilled Corn and Potato Salad

Heat wave break finally here! It's actually below 90 this evening and a great break from the 3 consecutive heat waves we've had in the past few weeks. Work's been increasingly challenging with all of the ongoing projects we have going and challenges with our processes, tools, and resources. It doesn't help much when all you want to do is be home with you kid and watch her giggle and laugh. Getting around to cook a decent meal lately has been a challenge. Most nights have been a quick throw together meal that's completely uninspired and not totally nutritious. ... Not tonight.

Taking us to Argentina tonight. I have all these wonderful herbs growing out on the back yard its time to use it up. Hope you enjoy.

Chimichurri Sauce Software:
1/2 cup olive oil

2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture of whatever you want
Salt and pepper to tasteware:

Chimichurri Sauce Hardware:
Food Processor
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

Flank Steak

Potato Salad:
Please see June 11th Post

Grill Corn Software:
Corn
Cajun Season (Tony Chachere, or Chef Prudhomme)
Butter
Shaved Parmesan

Steak/Corn Hardware:
Weber 386002 Q 100 Portable Gas Grill (Gas/Charcoal)
Grater


First off get your flank steak out of the fridge. You really want to get it close to room temperature.


Kick off your fire. If you're using has start preheating your grill on high with the cover on. After 10 minutes scrap it down with a brush and lube it with tongs and a Canola Oil soaked napkin. If you're using coal start your chimney starter.

To make your marinate/sauce mix the garlic, shallots, lemon juice, SnP, olive oil, and a huge handful of fresh herbs. Blitz until chunky but uniform in your food processor.

Save half your sauce for a sauce and the other half for a marinade. Pat your flank steak down with a napkin and SnP. Pour marinate over it for at least an hour but preferably over night.

Once your grill is hot, clean and greased lay your steak on a 45 degree angled left. 3 minutes then 45 degree right for perfect cross hatch marks. Flip and repeat, rest in tented aluminum foil.

Now onto the corn. Grill with husk on. Roll until completely black on all sides. Peel husk to make a nice handle. If you want you can tie it with wet kitchen string to make it easy to handle. Place it kernel down onto the grill and butter and sprinkle with your favorite Cajun seasoning and shaved parmesan or queso fresco.

Once this is key. Once your corn is done and your steak has rested be sure to carve your steak up as thinly as possible. Flank steak is a tough lean protein so you cook it hot and fast and slice it thin and against the grain. This will make your cheap cut of meat taste tender and not too chewy.

Set up your plate and devour like a carnivore. Hope you likey likey.