A simple grilling recipe for hot summer evenings!

Flank steak is traditionally a tough cut of meat, although it has become much more trendy in the past few years. It is a cheaper cut of meat, but has a wide variety of cooking options. Using strips of flank steak is great way to top a salad and when marinated can be quite tender and flavorful. For this recipe, I decided to utilize the warm summer evening here in Ohio and grilled it with some vegetables and made a nice light chimichurri sauce to dip everything in. Chimichurri sauce originated in Argentina, and is often used with grilled meats. It is a very light and refreshing sauce that could be used as a marinade and to top a variety of foods. Dipping grilled peppers and zucchini in chimichurri is very delicious as well. In culinary school, we served chimichurri with our empanadas.

Grilled Flank Steak

Serves: 3-4        Cook Time: 10 min              Prep Time: 20 min

• 1 lb flank steak
• Olive oil to coat
• salt and pepper to taste

Directions

Allow steak time to reach room temperature. I let it sit out for about 20-30 minutes. Before you grill season with salt, pepper and olive oil to coat. Grill approximately 3-4 minutes per side depending on thickness for medium to medium rare.

Tip- Steak cooking 101

Chimichurri Sauce

• 1/3 cup white wine vinegar
• 1 small shallot, roughly chopped
• 3 garlic cloves, peeled
• 1 cup italian parsley, roughly chopped
• 1 cup cilantro, roughly chopped
• 1 teaspoon red pepper flakes
• 1/2 lime juiced
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

Place garlic, shallot, vinegar, and lime juice in blender. Add parsley and cilantro then blend. Add olive oil and blend. Season with salt and pepper.

Grilled Vegetables

• 1 zucchini, cut in half
• asparagus, trimmed
• 1 bell pepper, cut into 4 flat sides
• Olive oil to coat
• salt and pepper to taste

Directions

Season with salt and pepper and coat with olive oil. Grill until tender and slightly charred.

Ready to plate and serve