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Reverse Seared Flank Steak with Mint Chimichurri

Submitted by Chef Jon Lloyd


Reverse Seared Flank Steak with Mint Chimichurri


For the Steak…


Use a 2lb flank steak, trimmed of any hard fat, and season with salt & pepper.

Place steak in preheated oven set to 180°F until internal temp is about 130°F (about 30 minutes).

Remove and sear in piping hot cast iron pan until 140°F internal temperature.

Allowed steak to rest for 5 to 10 minutes before slicing thinly against the grain.

Serve with mint chimichurri sauce, recipe below.


For the Mint Chimichurri…


Combine all of these in a food processor until smooth:

• 1 cup fresh flat-leaf parsley (no stems)

• 1/2 cup fresh mint leaves

• 1/3 cup fresh oregano leaves

• 8 cloves of garlic, peeled

• 1/2 cup vegetable oil

• 1/4 cup red wine vinegar

• 1 tsp crushed red pepper flakes


Enjoy!


Submitted by Chef Jon Lloyd




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