Some cuts of beef take better to low and slow cooking methods; some like to be seared or grilled, quick and dirty. But flank steak is one of those magical cuts that walks the line -- it's flavorful and complex, and none too pricey. No wonder it's loved the world over and, if treated right, tastes just as good with frites as it does in fajitas.
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Parsley, red wine vinegar, brioche (with butter), beefsteak tomato, garlic, mayo, red chile flakes, dried oregano, arugula, flank steak!
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We love that sdebrango adds arugula to her chimichurri.
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A verdant forest floor of parsley.
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Prepare to get mulched.
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Mulch, prepare to get chimichurri-ed.
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Red chile flakes for kick.
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Olive oil to blanket.
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Red wine vinegar to brighten.
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Chimichurri job #1: steak marinade.
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Chimichurri job #2: aioli. (We scooped out mostly solids to mix in, so the sauce wouldn't get too runny.)
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Now you have chimichurri aioli!
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After removing the steak from the marinade, sdebrango has you salt it and let it brine for 45 minutes. This seasons it through nicely -- just be sure to pat it dry well before moving it to the hot pan.
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We love that our large cast iron pan is perfectly flank steak-sized.
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Yep, ready to flip. Amanda's sturdy bone-handled fork is up for the challenge.
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After a 10 minute rest, Amanda slices it up.
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Just a perfect medium rare. No big deal.
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Sandwich time! First, aioli meets brioche (sliced thick to mimic Texas toast), which has been buttered and grilled on both sides.
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Warm steak layer. Sigh.
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And done. Doesn't it look like it's smiling at you? That's because it is.
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