Chef Will Staten Cajun-Seared Grassfed Flank Steak with Spiced Chimichurri Sauce
- Prep time 30Min
- Cook time 25Min
- Technique Broil, Roast, Grill, Sear
- Meat Beef
- Cut Flank
- Serves 6
As featured by Chef Will Staten at the 2017 NYC Wine & Food Festival.
Ingredients
- 1 large grassfed Aussie Flank Steak
- 1/3 cup "A Cajun Life" Blackening Spice Rub
- "A Cajun Life" All-Purpose Seasoning Rub
- 1 1/2 cups of extra-virgin olive oil
- 1 bunch parsley
- 1 bunch cilantro
- 2 jalapeños
- 1-2 lemons & 1-2 limes (depending on how acidic you want the chimichurri)
- 6 garlic cloves
- 4 shallots
- Salt and pepper to taste
- 2 tspred pepper flakes
- 1 tsp oregano
- 2 tbsp honey
Method
For the flank steak: Rub extra virgin olive oil on steak to lightly coat, then season heavily with Blackening Spice rub, and let sit for 30mins to "marinate" while making chimchurri.
For the chimichurri: Chopped up solid ingredients (vegetables) and place in a bowl. Add liquids next and lightly stir. Zest and juice both the lemons & limes and stir chimichurri again. Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve steak.
To cook: When chimchurri is finished and cooled, cook the steak to medium-rare, and let rest 5-10mins before slicing and serving.
To serve: Garnish with chimichurri and torn leaves of parsley. Add salt & pepper to taste.
