Here's how Elizabeth Karmel introduces this recipe: "The simple cumin, garlic, and smoked paprika rub and the chimichurri sauce elevate the humble flank steak into a signature dish." Hey, Elizabeth, I don't think the flank steak is so humble. I think medium-rare grilled flank steak with a nicely caramelized exterior crust is one of life's great eating pleasures, and the chimichurri sauce, basically a parsley vinaigrette, is a perfect accompaniment for the flank steak. Incidentally, I have bought a number of delicious commercially available chimichurri sauces, so if you see one where you shop for food, buy it and use it in this recipe. And remember, we're giving away five (5) copies of Taming the Flame. Enter to win here.
Cumin-Rubbed Flank Steak with Chimichurri Sauce
- Yield:8 to 10 appetizer or 4 main course servings
- Cumin Rub
- 1 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin seeds
- 1 flank steak, about 3/4 inch thick and 1 1/2 to 2 pounds each
- Olive oil
- Kosher salt
- Chimichurri Sauce
- 2 cups loosely packed chopped fresh curly parsley, about one bunch
- 3/4 cup olive oil
- 3 to 5 cloves garlic
- 3 tablespoons sherry wine vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallot or onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon red chile flakes
- 1 baguette, sliced thinly (about 1/2, inch wide)
- Fleur de sel
In a small bowl, mix the rub ingredients until well combined. Set aside.
Pat the steak dry with paper towels. Trim it of any surface fat. Brush it lightly with olive oil. Press the rub into both sides of the steak.
Build a charcoal fire or preheat a gas grill.
Meanwhile, make the Chimichurri Sauce: Put all the ingredients in a blender or food processor and pulse until well chopped hut not pureed.
Just before grilling, season the steak with salt. Place the meat on the cooking grate over direct medium heat, cover, and scar. Cook for 4 to 6 minutes. Turn the steak with a pair of tongs and sear the second side. Continue grilling 3 to 5 more minutes for medium-rare. Use the A-OK method or an instant-read thermometer to test the meat.
Remove the steak from the grill and put it on a clean platter to rest for 5 to 10 minutes before carving. While the meat rests, spread the baguette slices with Chimichurri Sauce and set aside.
Cut the steak across the grain into thin diagonal slices. Place a slice on each piece of bread spread with the Chimichurri Sauce and sprinkle with a pinch of fleur de sel. Serve hot or warm.