Grilled Flank Steak and Fingerlings with Chimichurri | www.kitchenconfidante.com | Fire up the grill with this simple, tender flank steak, topped with a chunky chimichurri sauce!

Simple Sundays | Grilled Flank Steak and Fingerlings with Chimichurri

TBH. To be honest. I notice this abbreviation on my daughter’s instagram, so-called friends leaving honest (and thankfully sweet) sentiments. It took me a while to understand; this is a form of communication common to them but foreign to me. I often scratch my head…

Grilled Flank Steak and Fingerlings with Chimichurri | www.kitchenconfidante.com | Fire up the grill with this simple, tender flank steak, topped with a chunky chimichurri sauce!
Simple Sundays | Grilled Flank Steak and Fingerlings with Chimichurri

Grilled Flank Steak and Fingerlings with Chimichurri | www.kitchenconfidante.com | Fire up the grill with this simple, tender flank steak, topped with a chunky chimichurri sauce!

TBH. To be honest. I notice this abbreviation on my daughter’s instagram, so-called friends leaving honest (and thankfully sweet) sentiments. It took me a while to understand; this is a form of communication common to them but foreign to me. I often scratch my head at how children use social media quite differently than we do – for them to be “friends” on instagram may or may not mean they are “friends” in real life. I can’t tell you how many times I will recognize a girl from my daughter’s class, knowing they are connected on instagram, leaving messages (“TBH, you’re really nice and pretty…”), only to pass one another on the street, without a smile or a wave of acknowledgement.

TBH, I just don’t get it.

Kids these days. It really is a whole different world out there, and I don’t envy my children one bit. Social is not so social, and honest is not so honest.

Grilled Flank Steak and Fingerlings with Chimichurri | www.kitchenconfidante.com | Fire up the grill with this simple, tender flank steak, topped with a chunky chimichurri sauce!

TBH, what you see on my instagram feed is what you get. If you saw me in person, believe me, I want to say hello to you. If you came to my house, you would find this food. Yes, you would see this Grilled Flank Steak and Fingerlings with Chimichurri. I make variations of it very often – it is the food I love to make because it is simple, straightforward cooking. It’s not fussy. It’s real. You would see the messy bowl with the chimichurri hurriedly stirred. You would see the juices dripping onto the cutting board. You would see my family gathering at the table.

And TBH, I think you’ll like it. A lot.

Grilled Flank Steak and Fingerlings with Chimichurri | www.kitchenconfidante.com | Fire up the grill with this simple, tender flank steak, topped with a chunky chimichurri sauce!

Grilled Flank Steak and Fingerlings with Chimichurri

Serves 4-6 | Prep: 10 minutes | Cook: 15 minutes

Flank steak is one of my go-to cuts of meat - I probably grill it weekly! It's a cut that doesn't break the bank, is full of flavor, and tender. It cooks quickly and tastes especially delicious with a bright and tangy chimichurri sauce. And if there's leftover for the next day, even better - I'll throw it in burritos or into a hearty sandwich.

Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 cup chopped cilantro
1/2 small red onion, minced
1 jalapeño, minced
3 tablespoons sherry vinegar
2 tablespoons thyme
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
kosher salt
freshly ground black pepper
1 flank steak
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups fingerling potatoes, halved

 

Instructions

In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, thyme, garlic, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.

Lightly brush both sides of the flank steak with 1 tablespoon olive oil. Season both sides of the flank steak generously with salt and pepper, cumin and coriander. Set aside to rest.

Preheat the grill.

Meanwhile, place the fingerling potatoes in a small pot with some water to just cover. Bring to a boil and let it cook for several minutes on medium high heat until the tip of a knife pierces the potatoes. Do not overboil or let the potatoes become mushy. Drain and toss in remaining tablespoon of olive oil and season with salt and pepper.

Grill the flank steak for about 6-7 minutes per side. Grill the fingerling potatoes (using a grill pan if necessary to prevent the potatoes from slipping through the grates) until the potatoes are golden on all sides. Transfer the flank steak to a cutting board and let it rest before slicing against the grain into thin slices. Transfer the flank steak to a serving plate, and place the grilled fingerling potatoes on the side. Season the fingerling potatoes with additional salt and pepper if necessary. Top the steak with the chimichurri, and serve with any remaining sauce on the side.

Chimichurri adapted from Seared Tuna with Chimichurri Sauce and Greens by Eric Ripert, Food & Wine (July, 2004).

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. femdom webcams

    Pretty section of content. I just stumbled upon your site and in accession capital to assert
    that I get in fact enjoyed account your blog posts.
    Any way I will be subscribing to your feeds and even I achievement you access consistently fast.

    Reply
  2. Monet

    We don’t eat flank steak near enough. I’ll be trying this soon! You can’t go wrong with a fresh and fragrant  chimichurri!

    Reply
  3. Mindy

    TBH, your blog rocks.  And with my oldest of three being eight, I am soooooo not looking forward to social media.  Yes, I have a blog, a Facebook account, and am more than a little obsessed with Pinterest.  BUT, I don’t own a cell phone and have not once sent a text.  So unless I’m sitting in front of the dinosaur computer, I’m social media free.  It’s kinda awesome and I can only hope a little bit of that rubs off on our kids.  Oh, and BTW, haha, this recipe sounds right up our family’s alley.

    Reply
  4. Liz @ Floating Kitchen

    It certainly is a strange world that we live in now. We are the last generation of people who will be able to remember a time when social media wasn’t the main focus of our days or the main way that we interacted with other people. That is mind blowing. I didn’t get a smart phone until I was 28! I didn’t have instagram or twitter accounts until just this past year. It’s crazy. This meal looks delicious and I would love to come to your house and see the hurriedly stirred chimichurri and dripping juices!

    Reply
  5. Maria McCloud

    As a teacher, I see a lot of this new “socializing” you bring up. It puzzles me, too. And I feel so old because it all feels so beyond me!

    Reply
  6. Christina @ but i'm hungry

    You summed up how I feel about so many things on social media these days. So much I don’t “get”. Ah well. This looks absolutely beautiful, especially that chimichurri… going on the menu soon!

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close