Good evening everyone! Tonight, we're trying something that every single Food Network fan has always secretly wanted to do. You know how it goes, while you're watching your favorite chef cook up something delicious on TV you're thinking to yourself 'that looks easy...I should try that!' Alas, most people never give those recipes a go. Either they feel they cannot handle the dish or they simply forget about it and move on to their everyday lives.
After seeing this recipe cooked right before our eyes at the Food & Wine Expo a few weeks ago, we decided that we needed to try our hand at the dish. After all, we saw it made, got to smell its delicious aroma - we just didn't get to taste it. Tonight, that changed. Maggie put on her ambitious pants and tracked down a version of the dish we saw made right in front of our eyes. Here's how her experience went:
The Recipe: Grilled Flat Iron Steak With Chimichurri Sacue
Original Recipe Found In: Planetgreen.com
What You'll Need:
3/4 Cup Extra Virgin Olive Oil
2/3 Cup Sherry Wine Vinegar
2 Tablespoons Lemon Juice
4 Tablespoons Chopped Basil Leaves
1 Tablespoon Chopped Oregano Leaves
3 Tablespoons Minced Garlic
2 Tablespoons Minced Shallots
3/4 Teaspoon Black Pepper
2 1/2 Teaspoons Kosher Salt
1/4 Teaspoon Crushed Red Pepper
1-2 (1 Pound) Flat Iron Steak(s) (Extra Steaks For Extra People...Obviously)
Hi everyone! As Tyler mentioned, we saw a similar (not exact because we didn't get all the recipe specifications at the expo) chimichurri demonstration whilst we were attending the expo. As we were hit by the delightful smell, I leaned over to Tyler and said "I gotta make that." I immediately searched on my phone's web browser for a chimichurri recipe - it pulled up this one. I was quite pleased that I not only found a recipe right then and there, but I was also really eager to create it myself.
To start, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, shallots in the bowl of a food processor. Pulse until well blended, but not pureed (should look like a thinner version of pesto.) Add a 1/4 teaspoon pepper, 1/2 teaspoon salt, and the crushed red pepper and give it an extra pulse. Remove one cup of the chimichurri sauce from the processor into a bowl, cover, and place in refrigerator.
Season the steak with salt and pepper on both sides and place in a large baking dish. Add the remaining chimichurri sauce and cover. Refrigerate for at least two hours and up to 24 hours (just a FYI, I marinated the steak for 18 hours.)
Once ready to cook, take the steak and remaining sauce out of the fridge and let it come to room temperature for an half an hour. Brush the excess sauce off the steak(s). Preheat a grill pan to medium heat and set the steak(s) in. Cook for six minutes on the first side. Rotate the steak 45 degrees (1/4 of a turn) and cook for another six minutes. Turn the steak over and cook for an additional six minutes, with another 45 degree turn for six more minutes; this should result in a medium-rare steak (if you like it well-done, more time should be allotted about 2 to 3 more minutes per side.) Once cooked, lay the steak on a clean cutting board and allow it to rest for five to seven minutes. Slice the steak into two inch wide strips. Serve with extra chimichurri sauce and a side of white rice and enjoy!
The End Result:
As we mentioned, we never actually got a chance to taste the dish the first time around - but judging the end result simply on its flavor alone I'd have to say this was a successful recipe. The chimirchurri sauce holds a fantastic and complex flavor that blends superbly with the steak. All it takes is a little time to marinate - although you don't have to let it marinate as long as Maggie did - and a few basic ingredients. This one is certainly worth an attempt for the 'follow along at home crowd'. Stop just watching recipes made on TV (Or reading about them on your favorite blog!) and try one every now and again. You just might surprise yourself.
That's all we have for you this evening. I'm in the kitchen tomorrow night, so be sure to stop back tomorrow evening to see what I've got cooking. Until then,