Grilled Flank Steak
& chimichurri w/ spinach & potato empanadas & heirloom tomato salad
SERVES 4 • STOVE/GRILL, OVEN • 25 MINUTES
Step 1Preaheat the oven to 375º & prepare to cook on the middle rack. While the oven is preheating, unpack all your "mise en place" (ingredients). Preheat your grill to high heat. If you are not grilling, use the alternative Step 3 for stovetop instructions.
Step 2In a small bowl, add the chimichurri marinade to the herbs & mix evenly. Transfer the tomatoes & onions into a large bowl, reserving the bibb lettuce for the end. Spoon the oregano vinaigrette over the tomatoes & onions, then aside to marinate. Lay out the empanadas in a single layer on a lined sheet tray. Place the tray of empanadas in the oven on the middle rack for 8-10 minutes.
Step 3 - For Grill
While the empanadas are reheating, place the steak on the hot grill & cook for 4-5 minutes on high heat. Flip the steak over & repeat on the other side for 5-7 minutes, or until the steak has reached a nice medium temperature. Remove the steak from the grill & let rest for 5 minutes.
Step 3 - For Stovetop
While the empanadas are reheating, heat 2 tablespoons of canola oil in a large sauté pan over medium-high heat. Place the steak in the pan & cook 4-5 minutes. Flip the steak over & repeat on the other side for 5-7 minutes, or until the steak has reached a nice medium temperature. Remove the steak from the grill & let rest for
Step 4Remove the empanadas from the oven. Place the bibb lettuce in a large bowl with the marinated tomatoes & onions. Toss until the lettuce is thoroughly coated. Slice the steak & top with chimichurri. Serve grilled flank steak with finished heirloom tomato salad & hot empanadas with jalapeño-cilantro yogurt for dipping. Enjoy!