Flank Steak with Pomegranate

Chimichurri

 

 

This week in what’s for Sunday dinner we are taking a South American flare with a fall twist. My family was a little apprehensive at first, but once they tasted this meat they were hooked and wanted more sauce! Don’t be put off by the green chunkiness of the sauce it gives so much flavor to meat and if you really don’t want a raw sauce spooned over cooked meat you can always just use it as a marinade and your flank steak will be super flavorful!

Background

While watching various food shows this week I was surprised by how many chefs prepared chimichurri sauce. I’ve love making this sauce for years and was pretty happy to see it being expanded upon. So what is chimichurri? In short, it is a typically green (but can be red) sauce or marinade made of herbs. I know, you want more! So here it goes…Chimichurri is a Latin American sauce made from parsley, cilantro, garlic and vinegar. This sauce is traditionally uncooked and can be either a red or green sauce. It is an accompaniment to any grilled meats and can even replace the marinade for meats…think of it like a healthy green A1 sauce. If you use it as a marinade, I suggest you keep a little bowl of the sauce to spread over the meat after it is cooked.

My chimichurri sauce has a bit of the holiday flare today (its getting that time peeps)! I love the fall and everything that comes with it: pumpkins, squash and pomegranates! These days, you can find pomegranate seeds and juice right in your produce cooler all year round, so there really is no need to wait until fall to make this delicious dish. But for me, there is a nostalgia that comes from cooking with pomegranate in the fall. While I use only the Pom juice, this recipe would be great on the grill with the seeds mixed in as well! Today it is raining…in fact it is a downpour and has been for several days. So, I am broiling the flank steak and just using the juice with no seeds. I am keeping my steak simple, just rubbed with olive oil, garlic powder and a little of that pomegranate juice to break down the meat with some delicious acid.

Process

This recipe is so simple and really is a true 30 minute meal. All you need to make the chimichurri is a food processor. I’m starting out by taking my steak and rubbing it with olive oil, Pom juice and garlic powder. I’ll let it set out at room temperature while I make my chimichurri.

For the chimichurri, take out your food processor and pulse the shallots, garlic and peppers a few times just to break them up. Everything can go in whole but I find it easier to peel shallots by cutting them in half. I also had two habanero because they were really tiny (less than $.10 for the two) but you can use whatever pepper you want. I typically grab a serrano but they didn’t look too great this week so we have habanero. Your standard jalapeno would work as well. Just, remember that this a raw sauce so there is going to be some bite to it!

After you get everything chunky, add a little splash of the pomegranate juice to add some moisture and than slowly add in the herbs. I don’t worry about the stems too much except for the mint. Just tear off a few handfuls, add them to the blender and pulse. Alternate a handful of herbs with another splash of the juice until you have all the herbs incorporated. This should still be on the dry side as you are just adding in the juice to help process the herbs and add a little sweetness. If you add too much you will end up with a watery sauce (I may or may not have had too much liquid in mine). Add salt and pepper to taste (I use about 1 tbsp of salt here).

Next turn your food processor to low and stream in olive oil until it comes to a good spoonable constancy. It should look shiny and wet but there shouldn’t be too much liquid. If there is, you can just pour it off and add a little more oil (I may have had to do this).

That’s all there is for the sauce! So simple right?!? Next you just have to cook your meat to your liking. I grill my flank steak 3-5 minutes on either side or I broil it for 5-8 minutes. Be sure to let your meat rest for about 5 minutes before slicing it. Next just slice (against the grain please!) and serve with your chimichurri poured over the top. I like to put a little on the steak but I serve most of it on the side so everyone can choose their level of sauciness.

This sauce can really be used for anything from steak to chicken or even lamb! You can even try it on your eggs if you want! Its versatile. It’s delicious. And I hope you love my rendition of this recipe! Hopefully it can take you out of your box a bit!

Have a Blessed Sunday Joyful Mamas!

KARA

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Recipe

Flank Steak with Pomegranate Chimichurri

Prep Time: 15 mins

Cook Time: 15 mins

For the Steak

2 lbs flank steak

¼ garlic powder

¼ olive oil

1 tbsp pomegranate juice

For the Chimichurri

I bunch cilantro

1 bunch parsley

4 sprig mint

pomegranate juice up to 8 oz (I use this)

2-3 shallots

4 cloves garlic

1 habanero (or other pepper of choice)

Olive oils up to 2 cups

For the flank steak rub it with ¼ olive oil, garlic powder and a splash of the pomegranate juice. Massage into meat. And set aside.

To make the chimichurri put peeled garlic, shallots and pepper into food processor and pulse a few times. Add in about 2 oz of pom juice and pulse a few times to incorporate. Next add in mint cilantro and parsley a few handfuls at a time alternating herbs and 1-2 oz pomegranate juice and pulse to incorporate. Add S&P to taste (I like it a little more salty so around a tbsp is what I use). Turn food processor on low, and slowly drizzle in olive oil until the sauce comes together. Depending on how much of the herbs you had, will depend on how much olive oil and pomegranate juice, you use. Let your sauce set while you cook the meat.

You can grill the steak 3-5 minutes each side or put it under the broiler 5-8 minutes a side. Let the meat rest 5 mins before slicing. Serve with sauce spooned over the top and the reserve on the side.

 

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