Grilled Marinated Flank Steak with Whipped Chimichurri Buttter and Frites
If you scroll all the way back to the beginning of my blog, you will see Flank Steak with Chimichurri Butter and Fried Green Tomatoes. Although the flavor was good, the picture was sad. I have also adapted this marinade slightly over a few recipes. And you can ask my friend Sarah, who uses it for all of her steak tacos... It is gooood! Even if you're just using the marinade for steak and you don't do the other two components, you're going to knock it out of the park. But if you want the whole meal deal, so to speak, then you're getting a grand slam baby. No, not like the breakfast at Denny's. We be classy her'. Anyway, this meal makes me proud of the carnivore portion of my omnivore diet. Serves 3-5
For the Steak and the Marinade: Click this link for my super awesome Steak Marinade, grilling and preparing instructions:
For the Whipped Chimichurri Butter: 1/2 cup (1 stick) of butter 1/2 cup packed cilantro 1/2 cup packed parsley 4-5 garlic cloves 1 tbsp olive oil 1 tsp salt 1. In a food processor, combine the olive oil, garlic and packed herbs. (When I mean packed, I mean packed, I shoved my cilantro down there and got 1/2 cup, so yours might measure 3/4 if you're not as forceful as I am.) 2. Blend on the "chop" for 20-30 seconds. 3. Remove the lid and add the salt and butter. 4. Continue to mix on the "chop" setting for another 30-45 seconds. The butter will lighten and began to puff a little, that's how you know it is whipped.
For the Frites: Click this Hyperlink for the Frites Recipe (I cooked mine when the flank steak was grilling. I also sprinkled them with a little bit of minced garlic, and chopped up cilantro leaves and curly parsley... Since those are the flavors in the butter. This of course is totally optional.)
Putting it all together: 1. Plate the flank steak and top it with some chimichurri butter and then some frites.