steak & herbs
MEAT. you can’t live with it, you should probably live without it. except that it tastes really, really good and sometimes you just gotta do it. put it on a salad or eat it with your bare hands straight off the grill– it’s very good
depending on the size of your steak and the hunger of your party, feeds about 4. if you have more people, buy more steak, but make sure to thank the cow before consuming
for the steak
~1 lb. flank steak, more or less is just fine, but if it’s significantly larger than a pound, double up on the marinade
2 tbsp. soy sauce
2 tbsp. worcestershire sauce
3 garlic cloves, peeled and smashed
generous amount of onion powder, salt, and black pepper
combine all the ingredients in a bowl and marinate the steak for as little as 10 minutes (while your pan heats up) or as long as overnight. make sure to let sit at room temperature for a bit before you throw it on the hot grill
grill over high heat on a grill pan or outdoor grill for best results– pro tip: if you’re using a grill pan in a small indoor space, disable your smoke alarm and open some windows. trust me.
5-7 minutes per side gives you a lovely medium rare; if you love to chew, cook longer on slightly lower heat. let it rest before cutting in slices against the grain. you simply must make the chimichurri to go with it
for the chimichurri
1 cup cilantro
1/2 cup combination of fresh parsley, oregano, and chives — if you don’t have all three, that’s fine, use whatever options you have at your disposal
1 clove garlic
5-6 slices pickled jalapeno*
1 tbsp. red wine vinegar or lemon,
1 tbsp. water
1 tbsp. olive oil
salt and pepper
*this is a good time to use up that jar of pickled jalapenos in the back of your fridge. if you do not have those on hand, use something else spicy, like a 1/2 tsp. of red pepper flakes or a couple dashes of hot sauce.
in a food processor: pulse together your herbs and garlic until everything is broken up. add the rest of your ingredients and blend until it looks like a beautiful green sauce.
or by hand: mince everything as small as you can, then shake together in a jar with a lid. if you just stir it together it won’t be as homogenous, but it’ll still taste good.