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<\/p>\nGrilled Flank Steak with Charred Lemon Chimichurri<\/p>\n
<\/p>\n
1 small lemon<\/p>\n
1 small jalape\u00c3\u00b1o<\/p>\n
\u00c2\u00bd cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill<\/p>\n
1\u00c2\u00bd teaspoons kosher salt, divided<\/p>\n
1 cup lightly packed flat-leaf parsley leaves<\/p>\n
1 cup lightly packed fresh cilantro leaves<\/p>\n
3 tablespoons fresh oregano leaves<\/p>\n
2 cloves garlic, coarsely chopped<\/p>\n
1 tablespoon coarsely chopped shallot<\/p>\n
1 tablespoon white wine vinegar<\/p>\n
<\/p>\n
1 flank skirt or flatiron steak (about 1\u00c2\u00bd pounds)<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
<\/p>\n
To make the chimichurri, trim the blossom and stem ends of the lemon, removing enough rind that the pulp shows. Cut the lemon into \u00c2\u00bc-inch-thick slices and put them in a small bowl with the jalape\u00c3\u00b1o. Toss with a little bit of oil and \u00c2\u00bc teaspoon of the salt, and grill or broil until lightly charred. Put the lemon slices and jalape\u00c3\u00b1o back in the bowl and cover with a plate or plastic wrap. The steam will cause them to collapse slightly, making the skin of the jalape\u00c3\u00b1o easy to remove. Peel and seed the jalape\u00c3\u00b1o (leave some seeds and the membrane if you want a spicy kick). Remove any seeds from the lemon slices. Put both ingredients in the bowl of a food processor and pulse several times to coarsely chop. Add the remaining 1\u00c2\u00bc teaspoons salt, the parsley, cilantro, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts, to chop and combine them without creating too fine a puree. With the motor running, drizzle in the oil. Remove the sauce to a medium bowl and let it sit for at least 2 hours or up to overnight.\u00c2\u00a0 Taste for salt before serving, adding more if necessary. Pat the steak dry with a paper towel and season it generously with salt and pepper. Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Scrape the grate clean and lightly oil it. When the grill is hot, lay the steak on the grate. For rare to medium rare, cook for 3 minutes on one side, flip the steak, and cook for an additional 3 minutes on the other side (this may vary, depending on the size and thickness of the steak). Remove the steak from the grill and let it rest for at least 5 minutes before thinly slicing it against the grain. To serve, lay the slices on a platter, drizzle them with any juices left over from slicing, and spoon some chimichurri over the top. Serve immediately and pass remaining chimichurri.<\/p>\n","protected":false},"excerpt":{"rendered":"
Grilled Flank Steak with Charred Lemon Chimichurri 1 small lemon 1 small jalape\u00c3\u00b1o \u00c2\u00bd cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill 1\u00c2\u00bd teaspoons kosher salt, divided 1 cup lightly packed flat-leaf parsley leaves 1 cup lightly packed fresh cilantro leaves 3 tablespoons fresh oregano leaves 2 cloves garlic, coarsely chopped 1 tablespoon coarsely chopped shallot 1 tablespoon white wine vinegar 1 flank skirt or flatiron steak (about 1\u00c2\u00bd pounds) Kosher salt and freshly…<\/p>\n