Grilled Flank Steak with Chimichurri Sauce | Grilled Corn-On-The-Cob with Chile-Lime Butter | Red Fruit Salad
Memorial Day 2013 was gray, cool and damp here in the Bay area. On and off rain showers kept us inside most of the day…the weather could not have been more perfect on this Holiday Monday. After spending the better part of the last four days outside enjoying abundant sunshine and mild temperatures at a horse show, the blanket of clouds and mist provided a cozy atmosphere to a day focused on rest and recovery for this family.
Although the weather was not ideal for grilling we decided to stick to our planned menu…too many days of horse show “food” left us craving this simple steak and the season’s first corn-on-the-cob. The fresh berries we enjoyed for dessert will make a lovely topping on our Greek yogurt for breakfast in the morning.
Our dinner preparation actually began with dessert…the Red Fruit Salad was a recent post from Heidi at 101 Cookbooks and she notes that… “While this is great shortly after tossing all ingredients together, it’s also wonderful a day or so after - as the fruit continues to macerate.” Click here to view this very simple recipe. Homemade whipped cream makes a lovely topping on this fruit salad…click here to see how simple it is to make your own.
Grilled Flank Steak with Chimichurri Sauce {adapted from Adam Rapoport of Bon Appétit via Food52}
- 3 pounds flank steak (about 1/2-inch thick)
- Kosher salt and freshly ground black pepper
- Vegetable oil, for brushing
- 1 cup Chimichurri Sauce {recipe follows}
- Maldon sea salt flakes
- Season flank steak{s} lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
- Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface and sprinkle lightly with Maldon sea salt flakes; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.
- ½ cup red wine vinegar
- 1 teaspoon kosher salt, more as needed
- 3 to 4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- ¾ cups extra virgin olive oil
- Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
Chile-Lime Butter {adapted from Epicurious}
- 1 stick (½ cup) unsalted butter, softened
- 2 tablespoons finely chopped shallot
- 2 teaspoons finely grated fresh lime zest
- 1½ tablespoons fresh lime juice
- 2 teaspoons minced fresh Fresno chile (preferably red), including seeds
- 1 teaspoon salt
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill for at least 10 minutes and then serve with grilled corn-on-the-cob.
The finished dinner plate…
