Page 46 - Flathead Beacon // 4.30.14

46 | APRIL 30, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Joshua Auerhammer
Grilled Flank Steak

with Chimichurri Sauce

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CONTRIBUTED PHOTO
P
RETTY SOON WE WILL BE IN
the heart of grilling season and 1 large bunch cilantro, stemmed
1 cup olive oil
sometimes, for your family’s grill
2/3 cup red wine vinegar
master, that means hours of standing in 3-4 cloves garlic
front of a hot grill in the summer heat. 2 t. dried crushed red pepper
Now don’t get me wrong, there is almost 2 t. ground cumin
no place I’d rather be. But sometimes Salt and pepper
you need to get your grilling ix and you
just don’t have the time or the energy for First, in a blender or food processor,
combine the parsley, cilantro, olive oil,
a couple of hours behind the lames.
red wine vinegar, garlic, red pepper and
One of my favorites in this situation cumin. I prefer my chimichurri to be al-
is lank steak, and to me nothing goes most smooth so the lavor is more even
better with grilled steak than chimi- but it is also very good when less pro-
churri sauce. Originating in Argentina, cessed. When at the desired consistency
where beef is served at almost every divide the mixture in half. Next, place
meal, chimichurri is a condiment that
blends together fresh and dried herbs the steak or steaks in a large sealable
plastic bag and pour in one half of the
and spices with oil and a bit of vinegar Chimichurri. Seal the bag, removing as
to create a light pesto-like sauce. Chimi- much air as you can so the marinade can
churri also works just as well as a mari- work quickly. While the steak sits, pre-
nade for any meat that is destined for the heat your grill on high. When your grill is
grill. In this case we are going to use it as good and hot, remove the steak from the
both a marinade and a sauce. This will marinade and place it on the grill. Cook
give the steak extra lavor and ensure a
on high for about 5-7 min. per side for
moist and delicious inal product.
medium-rare or to your preferred done-
ness. Remove from the heat and let rest
TO GET STARTED YOU WILL for 10 minutes. Slice the steak against the
NEED TO GATHER THE grain for tenderness. Use the reserved
FOLLOWING INGREDIENTS:
chimichurri to garnish and serve with
1 1⁄2 to 2 pounds lank steak or latiron your choice vegetable and starch. I enjoy

steak
grilled peppers, onions and baby red po-
2 large bunches parsley, stemmed
tatoes with my chimichurri. Enjoy!

131 Main Street • Kalispell
ph 752-8812 • fax 752-8814 Josh Auerhammer is chef/owner of Culinary Design Studio in Bigfork.
[email protected]
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