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.
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.
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.
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.