Flank Steak with Chimichurri, Tomatoes, and Cucumbers

If you can find bison flank steak, it is much more lean than beef and has a more delicate flavor, but beef flank works perfectly in this recipe too. Chef Rucker paired his flank steak with an Argentinian chimichurri that begins traditionally, with parsley and oregano, but also includes the novelty of mint and feta cheese for fresh and creamy notes. Dab this classic condiment on grilled chicken, fish, and vegetables, too.

Ingredients

For the chimichurri

1 large shallot, finely chopped (about 1/4 cup)
3 Tbs. white wine vinegar
3/4 cup extra-virgin olive oil
3/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
3 Tbs. finely chopped fresh oregano
3 Tbs. fresh lemon juice
6 medium cloves garlic, finely chopped (2 Tbs.)
2 tsp. ancho chile powder
3-1/2 oz. (3/4 cup) crumbled feta
Kosher salt and freshly ground pepper

For the steak and salad

2 tsp. ancho chile powder
Kosher salt
2 lb. bison or beef flank steak
3 vine tomatoes or 2 large heirloom tomatoes, cut into 1-inch-thick wedges
1/2 English cucumber, peeled and thinly sliced
2 Tbs. extra-virgin olive oil
3 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
Canola oil

Instructions

Make the chimichurri

Combine the shallot and vinegar in a medium bowl. Let sit until the shallot becomes slightly translucent, about 30 minutes.
Whisk in the oil, parsley, mint, oregano, lemon juice, garlic, and ancho powder. Stir in the feta and season to taste with salt and pepper.

Cook the steak and make the salad

Combine the ancho powder and 1 Tbs. salt and rub the mixture onto both sides of the steak, covering it completely. Let sit at room temperature for 30 minutes to 1 hour.
Meanwhile, heat a gas or charcoal grill to high (500°F to 600°F).
In a medium bowl, combine the tomatoes, cucumber, olive oil, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss well and season with more salt and pepper if necessary.
Clean the grill and oil with the canola oil. Pat both sides of the steak dry with paper towels and brush with canola oil. Grill the steak until medium rare (130°F to 135°F), about 3 minutes per side. Transfer the steak to a cutting board, tent with foil, and let sit for 15 minutes.
Slice the steak against the grain and sprinkle with salt. Transfer to a large platter along with the tomato cucumber salad Top the steak with some of the chimichurri and pass the rest at the table.

Author

Gabriel Rucker

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