Chimichurri-Marinated Flank Steak with Chilled Farro Salad

The fragrant and zesty character of the chimichurri sauce in this recipe is the perfect match for the flank steak.

Chimichurri has incredible versatility, but how you make it matters. In a food processor, pulse the ingredients just enough to break them down without becoming a pesto-like paste. The fragrant and zesty character of the chimichurri sauce in this recipe is the perfect match for the flank steak.

Chimichurri-Marinated Flank Steak with Chilled Farro Salad

Serves | 6 to 8 |

Chimichurri Sauce

  • 3 cups fresh flat-leaf parsley leaves, loosely packed
  • ½ cup fresh oregano leaves, loosely packed
  • 5 to 6 cloves garlic, roughly chopped
  • 6 Tbsp red wine vinegar
  • 2 tsp kosher salt
  • 1 tsp chile flakes
  • ½ tsp freshly ground black pepper
  • 1 cup olive oil

Marinated Flank Steak

  • ½ cup chimichurri sauce (recipe follows)
  • 1 cup yellow onion, sliced in ¼-inch rings
  • 2 cloves garlic, smashed
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1 tsp freshly ground black pepper
  • 1½ to 2 lb flank steak

Chilled Farro Salad

  • 12 cups water
  • 2 tsp kosher salt
  • 2 cups farro
  • ¾ cup chimichurri sauce (recipe follows)
  • ½ cup almonds, toasted and chopped
  • 1 cup dried apricots, chopped
  • ¼ to ½ tsp chile flakes

| Preparation – Chimichurri Sauce | Add parsley, oregano, garlic, vinegar, salt, chile flakes and black pepper to the bowl of a food processor; pulse in 1 second bursts until chopped but not paste-like, 8 to 10 times. Transfer to a medium bowl; stir in olive oil until blended. Refrigerate, at least 2 hours or until ready to use.

| Preparation – Marinated Flank Steak | In a shallow baking dish large enough to hold steak, combine chimichurri sauce, onion, garlic, olive oil, vinegar, mustard and black pepper. Lay steak in marinade, flipping to coat. Seal tightly with plastic wrap and marinate, at least 6 hours or overnight.

| Preparation – Chilled Farro Salad | In a large pot set over high heat, bring water and salt to a boil. Rinse farro in a mesh strainer under cold water; add to boiling water. Once water returns to a boil, reduce heat and simmer until farro is al dente (not mushy), 15 to 20 minutes. Strain and spread out on a clean baking sheet to dry and cool, 30 minutes. Add farro to a medium bowl. Add remaining ingredients; toss to combine. Chill until ready to serve.

| To Serve | Bring steak to room temperature before cooking. Prepare grill for indirect heat by heating your charcoal and pushing coals to one half of the grill; cover and preheat, 5 to 10 minutes. Remove meat from marinade, scraping off excess. Season with salt and pepper to taste and place over coals; grill, 3 to 4 minutes. Flip and grill, 3 minutes. Transfer to cool side of grill (the meat will continue to cook). Once thermometer registers 125°F (rare) or 130°F (medium rare), remove from grill. Loosely cover with foil and let rest, 5 to 10 minutes.

Slice flank steak against the grain into thin strips. Divide onto plates and drizzle with remaining chimichurri sauce. Serve alongside chilled farro salad. Alternatively, serve sliced flank steak family-style on a large platter with chilled farro salad and small bowls of chimichurri sauce on the side.

Chimichurri-Marinated Flank Steak with Chilled Farro Salad

Chimichurri has incredible versatility, but how you make it matters. In a food processor, pulse the ingredients just enough to break them down without becoming a pesto-like paste. The fragrant and zesty character of the chimichurri sauce in this recipe is the perfect match for the flank steak.

 

Serves | 6 to 8 |

 

Chimichurri Sauce

3          cups fresh flat-leaf parsley leaves, loosely packed

½         cup fresh oregano leaves, loosely packed

5 to 6   cloves garlic, roughly chopped

6          Tbsp red wine vinegar

2          tsp kosher salt

1          tsp chile flakes

½         tsp freshly ground black pepper

1          cup olive oil

 

Marinated Flank Steak

½         cup chimichurri sauce (recipe follows)

1          cup yellow onion, sliced in ¼-inch rings

2          cloves garlic, smashed

3          Tbsp olive oil

2          Tbsp red wine vinegar

2          Tbsp Dijon mustard

1          tsp freshly ground black pepper

1½ to 2 lb flank steak

 

Chilled Farro Salad

12        cups water

2          tsp kosher salt

2          cups farro

¾         cup chimichurri sauce (recipe follows)

½         cup almonds, toasted and chopped

1          cup dried apricots, chopped

¼ to ½ tsp chile flakes

 

| Preparation – Chimichurri Sauce | Add parsley, oregano, garlic, vinegar, salt, chile flakes and black pepper to the bowl of a food processor; pulse in 1 second bursts until chopped but not paste-like, 8 to 10 times. Transfer to a medium bowl; stir in olive oil until blended. Refrigerate, at least 2 hours or until ready to use.

 

| Preparation – Marinated Flank Steak | In a shallow baking dish large enough to hold steak, combine chimichurri sauce, onion, garlic, olive oil, vinegar, mustard and black pepper. Lay steak in marinade, flipping to coat. Seal tightly with plastic wrap and marinate, at least 6 hours or overnight.

 

| Preparation – Chilled Farro Salad | In a large pot set over high heat, bring water and salt to a boil. Rinse farro in a mesh strainer under cold water; add to boiling water. Once water returns to a boil, reduce heat and simmer until farro is al dente (not mushy), 15 to 20 minutes. Strain and spread out on a clean baking sheet to dry and cool, 30 minutes. Add farro to a medium bowl. Add remaining ingredients; toss to combine. Chill until ready to serve.

 

| To Serve | Bring steak to room temperature before cooking. Prepare grill for indirect heat by heating your charcoal and pushing coals to one half of the grill; cover and preheat, 5 to 10 minutes. Remove meat from marinade, scraping off excess. Season with salt and pepper to taste and place over coals; grill, 3 to 4 minutes. Flip and grill, 3 minutes. Transfer to cool side of grill (the meat will continue to cook). Once thermometer registers 125°F (rare) or 130°F (medium rare), remove from grill. Loosely cover with foil and let rest, 5 to 10 minutes.

 

Slice flank steak against the grain into thin strips. Divide onto plates and drizzle with remaining chimichurri sauce. Serve alongside chilled farro salad. Alternatively, serve sliced flank steak family-style on a large platter with chilled farro salad and small bowls of chimichurri sauce on the side.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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