Been so busy lately I haven’t had time to write as much as I would like OR cook as much as I want! All my friends who are just getting into blogging or my seasoned pro friends, I applaud you! It’s not easy dedicating time to write.
But I’ve been obsessed with this recipe and have made it like 10 times now. So refreshing and great for spring. I will totally make this on the grill when it warms up out!
Ingredients:
Flank steak
Bell Peppers, sliced
Red Onion, sliced
Tajin (Chili-lime seasoning)
Salt & Pepper.
Olive Oil and a little Butter
For the Chimichurri sauce:
1/2 cup of olive oil
1/2 cup of fresh parsley
3 tablespoons vinegar.
4 large garlic cloves, minced (about 2 1/2 tablespoons)
2 teaspoons crushed red pepper flakes.
Salt and Pepper to taste
For the chimichurri- combine all ingredients in a food processor/ blender/ Nutribullet, blend until smooth and set aside.
For the steak-
Heat up a SUPER hot cast iron skillet until it starts to smoke a little. Bring your steak out of the fridge 30 minutes prior to cooking and pat dry with a paper towel to get all the moisture up. Season with the Tajin and ground pepper.
Throw your steak onto your super hot pan with a little butter and DO NOT TOUCH IT! This is important to get that perfect sear for your steak so it’s nice and flavorful. Cook for about 5 minutes on each side for a medium-rare temperature.
When you’ve flipped your steak, cook for 5 more minutes. Start on the veggies- add them to a non-stick saute pan with a little olive oil, salt, pepper and cook until desired doneness. (I like my peppers/onions pretty charred, about 10 minutes cook time.) Meanwhile keeping an eye on your steak, when it’s finished take the steak off the cast iron. Set aside and let it rest for 5-10 minutes.
Slice the steak against the grain and plate with your veggies and top with the chimichurri sauce. You can add any combo of veggies/sides you like but I love peppers, onions, a little Spanish rice.
To make into tacos- I love to use butter lettuce cups, fill with the steak, peppers, onions a dollop of plain greek yogurt, Valentina hot sauce and a little of the chimichurri!! So good.
xx
foodierunion.com 