For the steak, place flank steak in a large resealable bag. Whisk together olive oil, parsley, red wine vinegar, garlic, 1 tsp. salt and ½ tsp. Pour marinade over steak in bag. Seal bag. Turn bag to coat steak. Marinate for 2 hours or overnight in the refrigerator.
Recipe
Author
Chef Paul Wahlberg
Save Options
Description
A Special "CBS Original Blue Bloods" and Wahlburgers Family Dinner Recipe Series
A zesty blend of shiitake mushrooms, jalapeño pepper, cilantro, parsley and flavorful seasonings, this tasty chimichurri sauce is the perfect accompaniment for the tender, pan-seared steak.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Flank Steak | ||
| 1 (1½ lb.) Hy-Vee Angus Reserve beef flank steak, trimmed | ||
| 2 tbsp. Gustare Vita extra virgin olive oil , divided | ||
| 1 tbsp. chopped Italian parsley | ||
| 1 tsp. Gustare Vita red wine vinegar | ||
| 1 tsp. minced garlic | ||
| 1 tsp. kosher salt, plus additional if desired | ||
| ½ tsp. coarsely ground Hy-Vee black pepper, plus additional if desired | ||
| 2 tbsp. Hy-Vee canola oil | ||
| Mushroom-Chimichurri | ||
| 1 tbsp. plus 1 c. Gustare Vita extra virgin olive oil, divided | ||
| 1 c. thinly sliced shiitake mushrooms | ||
| ½ c. Gustare Vita red wine vinegar | ||
| 1 red jalapeño pepper, seeded and finely chopped | ||
| 1 shallot, thinly sliced | ||
| 3 or 4 garlic cloves, peeled and thinly sliced | ||
| ½ c. chopped fresh cilantro | ||
| ⅓ c. chopped Italian parsley | ||
| 1 tbsp. chopped fresh oregano | ||
| 1 tsp. whole pink peppercorns, crushed | ||
| 1 tsp. kosher salt | ||
Things To Grab
- Large resealable plastic bag
- Whisk
- Small skillet
- Wooden spoon
- 2 small bowls
- Large cast-iron skillet
- Tongs
- Instant-read thermometer
Directions
For mushroom-chimichurri, heat 1 Tbsp. olive oil in a small skillet over medium-high heat. Add the mushrooms; cook for 2 minutes, stirring often. Transfer mushrooms to a small bowl. Stir in remaining 1 cup olive oil, red wine vinegar, jalapeño pepper, shallot and garlic. Let stand for 5 minutes.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Combine cilantro, parsley, oregano and crushed peppercorns in another small bowl. Pour the oil mixture over the cilantro mixture. Add kosher salt. Stir gently to combine. Set aside.
Remove steak from marinade; remove and discard marinade from steak. Season steak with additional salt and pepper, if desired. Heat canola oil in a large cast-iron skillet over medium-high heat. Cook steak in hot oil for 6 to 8 minutes or until 135 degrees for medium-rare doneness, turning halfway through. Remove steak from skillet and let rest for 10 minutes. Cut steak across the grain into thin slices. Serve with mushroom-chimichurri.
Nutrition facts
Servings
930 Calories per serving
Amounts Per Serving
- Total Fat: 84g
- Cholesterol: 110mg
- Sodium: 1060mg
- Total Carbohydrates: 5g
- Protein: 39g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
CBS Original, Wahlburgers x Blue Bloods