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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