Thursday, July 21, 2011

Grilled Flank Steak with Chimmi Churri Sauce and Garden Vegetable Frittata

A heat wave has hit NYC this week and truthfully -- I love it! I've been BBQing and cocktailin' all week. Today I'm sharing my favorite recipe for Grilled Flank Steak with Chimmi Churri sauce. The zingy chimi churri sauce against the flavorful flank steak is the perfect back drop for a cool crisp Corona. The marinade doubles as the sauce in this recipe - one less mess, yee- ha!

Bet you didn't know this but Chef Jen DePalma has a green thumb and the hard work I put into my garden is paying off. I have a bountiful supply of eggplants, zucchini, tomatoes and and fresh herbs. I thought why not toss together a garden vegetable frittata to go with my bold beef. Frittatas are always a hit in the De Palma Household thanks to my grandma who gave me her recipe many moons ago <3. I hope you enjoy my recipe as much we do, as always feel free to email recipe questions to

Jennifer DePalma's Grilled Flank Steak with Chimi Churri Sauce
Chimi Churri Sauce
1 bunch of cilantro
4 cloves of garlic
Juice of 2 limes plus zest
1 tablespoon red wine vinegar
1 tablespoon black pepper
1/2 cup olive oil

Place ingredients into food processor, pulse until smooth

Grilled Flank Steak
Rub flank steak withCchimi Curri Sauce and marinate 30 minutes to 3 hours
Preheat Grill to 450 degrees, grill beef for 4 minutes on each side
Allow meat to rest 10 minutes, slice beef on a bias, drizzle chimi churri sauce over meat

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