SERVES 8
I liberally use fresh herbs in my cooking, partly due to my background. Both Armenian and Persian cuisines are very herb heavy. One of my favorite ways to use fresh herbs is to make sauces to serve with grilled meats. This simple cilantro sauce adds a zesty freshness to this flavorful meat.
Flank Steak with Cilantro Sauce is a great option for summer entertaining. Serve it with my Whole Roasted Sweet Potatoes with Two Toppings for a complete meal.
INGREDIENTS
FOR THE MARINADE:
2 tsp/10 g ground cumin
1 chili pepper, minced
½ cup/120 ml fresh lime juice
¼ cup/60 ml extra-virgin olive oil
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg flank steak
FOR THE SAUCE (MAKES ½ CUP/118 ML):
2 medium garlic cloves
1 ½ cups/60 g cilantro
2 tbsp/20 g red bell pepper, chopped
¼ cup/60 ml extra-virgin olive oil
1 ½ tbsp/25 ml red wine vinegar
½ tsp chili powder
½ tsp sea salt
COOKING INSTRUCTIONS
Make the marinade by mixing together the cumin, chili pepper, lime juice, olive oil, salt and pepper. Pour over the flank steak. Make sure it is well coated. Cover and marinate for at least 4 hours, up to overnight.
Make the cilantro sauce by adding the garlic cloves, cilantro, red bell pepper, olive oil, red wine vinegar, chili powder and salt to the bowl of a food processor. Mix until combined but still slightly chunky. Take care to not liquefy the sauce too much. The sauce can be made ahead to allow flavors to further develop.
Preheat a grill to medium-high heat. Grill the steaks for about 6–8 minutes per side for medium. Grilling times will depend on the thickness of your flank steak. Thinner parts will cook quicker. Cut the steak against the grain and serve drizzled with cilantro sauce.
CHEF’S TIP
For even grilling, remove the steak from the marinade and allow it to come to room temperature about 30 minutes before grilling.
