Urban Butcher peppered flank steak with chimichurri

A recipe from Urban Butcher that you can serve as is or in a taco

Urban Butcher flank steak with chimichurri
Urban Butcher flank steak with chimichurri

In the summer, grilling steaks on the barbecue is a no brainer. Instead of the usual cuts like ribeye and striploin, try a flank steak. This recipe from Urban Butcher, a new meat shop in Calgary with locations in Mission and Willow Park, requires a little bit of time with the marinating, but yields flavourful results, and the chimichurri is a refreshing topper on a meaty cut like this.

Marinade

1 tbsp fresh lime juice
1 tbsp grapeseed oil or olive oil
1 clove garlic, pressed
1 piece 1-inch long ginger root, peeled and grated
1/2 tsp honey
1 tsp ground black pepper
1 ½ lb flank steak

Whisk together lime juice, grapeseed oil, garlic, ginger, honey and pepper. Place flank steak into a sealable plastic bag and pour marinade over.  Let stand for 12 to 24 hrs.

 

Chimichurri

1/2 cup red wine vinegar
1 tsp kosher salt
3 to 4 cloves garlic, thinly sliced or minced
1 shallot, finely chopped
1 fresno chili or red jalapeño, finely chopped
1/2 cup fresh cilantro, minced
1/4 cup fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
3/4 cup extra-virgin olive oil

For the chimichurri sauce, place all ingredients into a food processor. Pulse for 2 to 3 mins until desired consistency. Hold in refrigerator for up to 5 days.

 

Assembly

Preheat grill to high heat. Pat the flank steak dry, season with additional black pepper and rub into the meat. Cook for 3 to 5 mins per side for medium to rare doneness. Slice and serve with chimichurri sauce.

Chef Tip: Cut the flank steak across the grain of the meat for maximum tenderness.