Wednesday, 8 September 2010

Grilled Flank Steak with Chimichurri and Sweet Potato Wedges

Sorry about this, but here is the last Rachael Ray recipe from that meal planner.  I haven't actually cooked it, so I can't attest to its yummy-factor.  We were supposed to have cooked it before we went to the Fan Expo, but I couldn't be bothered with it seeing as how I'm not a huge barbeque fan right now.  The weather has gotten pretty fall-y here lately (yay!) so I'm just not in the mood for something like this.  Also, we spent most of the long weekend hiding inside watching Breaking Bad. 

Let me know if you try it though - I'm anxious to hear how it turns out!

Grilled Flank Steak with Chimichurri and Sweet Potato Wedges

Serves: 4  Prep: 15 min (plus standing)  Grill: 20 min

2 cloves garlic
1/2 bunch parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons fresh thyme leaves
1 tablespoon cider vinegar
1 1/2 teaspoons mustard seeds, toasted
salt and pepper
1 1/2 pounds flank steak, at room temperature
4 small sweet potatoes, (about 2 pounds total) each cut lengthwise into 6 wedges

1. Using a food processor, finely chop the garlic.  Add the parsley, 1/4 cup olive oil, the onion, thyme, vinegar, mustard seeds, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to combine.  Coat the steak with 2 tablespoons of the chimchurri sauce and let stand at room temperature for 15 minutes.  Meanwhile, preheat a grill for both high and medium heat.
2. In a large bowl, toss the sweet potatoes with the remaining 1/4 cup olive oil; season with salt and pepper.  Arrange on an oiled grate over medium heat, cover and grill, turning occasionally, until tender, 15 to 20 minutes.
3. Meanwhile, arrange the steak on the oiled grate over high heat, cover and grill, turning once, for 8 to 10 minutes for medium-rare.  Transfer to a work surface and let rest for 10 minutes before thinly slicing.  Serve with the remaining chimichurri and the sweet potatoes.

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