Grilled Flank Steak with Radish Chimichurri

Ingredients

• 1 oz shallot
• 3 garlic cloves
• 1 jalapeno, cored
• 2 oz fresh parsley leaves
• 1/2 oz fresh mint leaves
• 1 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp salt
• 4 radishes, shaved paper thin
• 1 1/2 lbs flank steak
• kosher salt
• freshly cracked black pepper
• oil

Instructions

1. 1

   Radish Chimichurri

2. 2

   Combine the shallot, garlic, and jalapeno in a food processor. Pulse until roughly chopped.

3. 3

   Add the parsley and mint. Process until minced.

4. 4

   Transfer the herb mixture to a bowl and stir in the extra-virgin olive oil, red wine vinegar, salt, and shaved radishes.

5. 5

   Set aside at room temperature until ready to serve. Grilled Flank Steak

6. 6

   Let the flank steak sit out at room temperature for 30 minutes to relax.

7. 7

   Meanwhile, heat one side of the grill over high heat (I use my “tru sear” section of the grill for this, right over the flames) and one side over medium-low heat.

8. 8

   id=”instruction-step-8″>3. Sprinkle each side of the flank steak with a generous amount of kosher salt. Use your hands to “pack” it in so that it sticks to the meat.

9. 9

   instruction-step-9″>4. Do the same with the freshly cracked black pepper.

10. 10

    instruction-step-10″>5. Once seasoned, rub a light amount of oil onto each side, just enough to coat.

11. 11

    instruction-step-11″>6. Place the flank steak onto the hottest part of the grill, ideally right over the flames. Let the meat sear until it forms a dark crust. Flip the meat and sear on the other side.

12. 12

    instruction-step-12″>7. Transfer the meat to the medium-low section of the grill, cover the grill, and let the meat finish cooking until your desired doneness (just a few more minutes for medium-rare).

13. 13

    instruction-step-13″>8. Transfer the flank steak from the grill to a plate and cover with foil. Let the meat rest for 10 minutes.

14. 14

    instruction-step-14″>9. Thinly slice the meat against the grain, on a bias. Serve with the radish chimichurri.