Grilled Flank Steak with Garlic Scape Chimichurri
This Southwestern spiced flank steak covered in a citrus-forward marinade and paired with a quick garlic scape chimichurri is easy enough for a weeknight meal. But better yet, it’s high on flavor, which is everything about a great recipe!
PRINT the recipe: https://bit.ly/3PcpqYw
SUBSCRIBE for more great videos! http://bit.ly/WyseGuide
Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: https://www.wyseguide.com/
Check me out on Instagram: http://bit.ly/WyseGuideIG
------------------------------
Skip ahead:
00:00 Intro
00:37 Preparing the marinade
03:45 Marinating the steak
04:31 Getting the sweet potatoes ready
05:55 Grilling the steak and potatoes
06:46 Preparing the chimichurri sauce
09:51 Slicing and tasting the steak
INGREDIENTS
For the steak:
- 1 1/2 lb flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1/4 cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
For the garlic scape chimichurri:
- 10 garlic scapes, roughly chopped
- 2 scallions (white and light green parts)
- 1/2 cup parsley, slightly packed
- 1/2 cup cilantro, slightly packed
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
#steak #grilling #summer #recipe
Видео Grilled Flank Steak with Garlic Scape Chimichurri канала Wyse Guide
PRINT the recipe: https://bit.ly/3PcpqYw
SUBSCRIBE for more great videos! http://bit.ly/WyseGuide
Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: https://www.wyseguide.com/
Check me out on Instagram: http://bit.ly/WyseGuideIG
------------------------------
Skip ahead:
00:00 Intro
00:37 Preparing the marinade
03:45 Marinating the steak
04:31 Getting the sweet potatoes ready
05:55 Grilling the steak and potatoes
06:46 Preparing the chimichurri sauce
09:51 Slicing and tasting the steak
INGREDIENTS
For the steak:
- 1 1/2 lb flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1/4 cup neutral oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
For the garlic scape chimichurri:
- 10 garlic scapes, roughly chopped
- 2 scallions (white and light green parts)
- 1/2 cup parsley, slightly packed
- 1/2 cup cilantro, slightly packed
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 tsp salt
- 3/4 cup olive oil
- 1/4 tsp red chili flakes (optional)
INSTRUCTIONS
For the steak:
In a medium bowl, combine the orange juice, lime juice, garlic, neutral oil, chili powder, cumin, smoked paprika, and salt. Whisk to combine and pour over the flank steak into a small baking dish. Make sure the steak is coated in the marinade. Cover and place in the refrigerator for 2-4 hours. Flip the steak every 30 minutes to ensure it is evenly marinating.
Preheat the grill on high for 15 minutes. Turn to medium-high and grill the steak to your desired temperature, flipping once halfway through. This should be approximately 4-5 minutes per side for a rare to medium-rare steak.
Once grilled to the temperature, remove the steak and allow it to rest for 15 minutes. Once rested, slice the steak on the bias (perpendicular to the grains) and serve with the chimichurri.
For the chimichurri:
In a food processor, combine chopped garlic scapes (or garlic cloves), scallions, parsley, cilantro, lime juice, orange juice, salt, olive oil, and red pepper flakes. Pulse the mixture until the ingredients are evenly chopped with some texture. This can be made up to four days in advance and kept in an airtight container in the refrigerator.
#steak #grilling #summer #recipe
Видео Grilled Flank Steak with Garlic Scape Chimichurri канала Wyse Guide
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Raspberry Blood Orange Coffee CakeCreamed Asparagus on Toast | Sounds Weird but Super Delish!Setting a New Urn + Installing Drip Line + Fertilizing the Yard | Gardening with Wyse GuideBaked Macaroni & CheeseNo-Bake Triple Berry CheesecakePotting Up Some Spring Containers: Mandevilla, Agave, and More! | Gardening with Wyse GuideCreamy Pasta SaladSweet Barbecue Baby Back Ribs | Father's Day Recipe!Using the Tractor to Till My Field + Early Spring Garden Tour | Gardening with Wyse GuideCreamy Curry Lentil SoupStrawberry Crumb Bars | Perfect summertime dessert!Sheet Pan Salmon & Asparagus | Weeknight MealClimbing Containers with Purple and White Color | Gardening with Wyse GuideHow to Clean Pots and Pans!Gingerbread Spice CakeHow to Can Hot Pepper MustardMy Upstairs Renovation is Progressing... Slowly! | New Windows, Electrical, Plumbing, HeatingChurch Planter Update + How Other Pots Around the Yard are Doing | Gardening with Wyse GuideA Colorful Flowerpot for Grandma + Planting a Succulent Container | Gardening with Wyse GuideNo-Bake Pumpkin Icebox Cake