Chef Will Staten Cajun Seared Grassfed Flank Steak with Spiced Chimichurri Sauce
- Prep time 30Min
- Cook time 25Min
- Technique Grill, Broil, Roast, Sear
- Meat Beef
- Cut Flank
- Serves 6
As featured by Chef Will Staten at the 2017 NYC Wine & Food Festival
Ingredients
- 1 Large Grass-fed Aussie Flank Steak
- 1/3 cup "A Cajun Life" Blackening Spice Rub
- "A Cajun Life" All-Purpose Seasoning Rub
- 1 1/2 cups of extra-virgin olive oil
- 1 bunch parsley
- 1 bunch cilantro
- 2 jalapenos
- 1-2 lemons & 1-2 limes (depending on how acidic you want the chimichurri)
- 6 garlic cloves
- 4 shallots
- Salt and pepper to taste
- 2 tspred pepper flakes
- 1 tsp oregano
- 2 tbsp honey
Method
For the flank steak:
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Rub extra virgin olive oil on steak to lightly coat, then season heavily with Blackening Spice rub, and let sit for 30 minutes to "marinate" while making chimichurri.
For the chimichurri:
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Chop up the solid ingredients (vegetables) and place in a bowl.
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Add liquids next and lightly stir. Zest and juice both the lemons and limes, then stir the chimichurri again.
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Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve with steak.
To cook:
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When chimichurri is finished and cooled, cook the steak to medium-rare, and let rest 5–10 minutes before slicing and serving.
To serve: Garnish with chimichurri and torn leaves of parsley. Add salt & pepper to taste.
