CHEF JEFF — ONE BYTE AT A TIME: Flank Steak with Chimichurri Sauce

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This recipe is from a book by lifelong vegetarian Tara Austen Weaver, a San Francisco food writer, whose doctor advised her to add meat to her diet for health reasons.

Flank Steak with Chimichurri Sauce

1½ pounds flank steak

1¼ teaspoons kosher salt

½ teaspoon ground cumin

½ teaspoon ground coriander

Pinch cayenne pepper

1 large garlic clove

1½ cups each fresh parsley and cilantro (or 3 cups parsley)

¼ cup distilled white vinegar

1/3 cup olive oil

½ teaspoon salt

Pinch crushed red pepper flakes (optional)

Preheat broiler. Rinse and dry steak. Combine salt, cumin, coriander and cayenne. Rub over meat. Broil steak 5 minutes per side. Let rest shortly before slicing thinly, against grain. Chop garlic in food processor. Add herbs. Continue chopping until mixture forms paste. Add oil, vinegar, salt, red pepper flakes. Serve steak with sauce on top.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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