Chimichurri and a Charred Broccoli Salad
This is unbelievably easy. I’ve always wanted to make chimichurri. I don’t eat it that often, but I love it every time I do, and I’ve heard it’s easy. It is easy. It is delicious. It’s hard not to always have some on hand.
Charred broccoli is ridiculously good too. I added more red pepper flakes to the dressing because you know that’s how I do, but you could back off. The original recipe had arugula, but I didn’t want to buy an entire container just for a cup of arugula. Bulk mixed greens were a fine substitute. For some reason, the vegetable peeler was making gigantic pieces of cheese. I think I’d shred it next time for better distribution. I’ll take cheese with every bite, thankyouverymuch.
The steak method is pretty much the go-to. It yields such a juicy steak. I live and die by my thermometer now. Consistent results every time. I ended up with a smaller steak just because a) New Seasons ran out and b) I really don’t need to eat more than a half pound of steak in a sitting, do I? If you put it in front of me, you know I’ll eat it. It meant that the meat to chimichurri recipe was a little off, but that’s ok. You’ll want to eat this stuff by the spoonful.
- 1lb flank steak
- 1lb broccoli florets, cut into even pieces
- 1 cup mixed greens
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 teaspoons honey
- 2 teaspoon red pepper flakes
- 1/4 cup of pecorino romano cheese, peeled with a vegetable peeler
- 1 1/2 cups parsley
- 3/4 cup cilantro
- 1 shallot, sliced thin
- 1 tablespoon sherry vinegar
- 2 garlic cloves, sliced thin
- 1/2 cup + 2 tablespoons vegetable oil
- salt and pepper
Season both sides of the steak with salt. Set aside until needed, allowing it to come up to room temperature.
Heat a 12″ skillet on high heat. Add the broccoli florets and cook them, stirring occasionally, until they start to char on all sides. This will take 8-10 minutes. Toss the broccoli in a large bowl with the mixed greens, olive oil, 2 teaspoons of honey, lemon juice, and a teaspoon of red pepper flakes. Season with salt and pepper. Top with the pecorino romano cheese, and cover the bowl. Set aside until ready.
In the bowl of a food processor, add the parsley, cilantro, shallot, vinegar, garlic, remaining teaspoon of honey, remaining teaspoon of red pepper flakes, and 1 teaspoon salt. Process until the mixture is finely chopped and incorporated. Keep the processor on as you drizzle in the vegetable oil until the mixture is well blended. Transfer the chimichurri to a bowl.
Heat the remaining two tablespoons of vegetable oil in the skillet until nearly smoking. Pat the steak dry with paper towels. Season both sides with pepper. Add the steak to the hot skillet and turn the heat down to medium-high. Brown the first side, it will take 1 1/2 – 2 minutes. Flip the steak and brown that side. Continue to flip cook and flip the steak in this manner until the internal temperature of the steak is 120 degrees.
Transfer the steak to a cutting board, spread 1/3 cup of the chimichurri on top, cover with aluminum foil, and let the steak rest for about 10 minutes. Thinly slice the steak against the grain before serving with the broccoli salad and the remaining chimichurri.