Start marinating flank steak in red wine and you will be at the grill enjoying the smokey aromas of beef in no time. Pair the dinner with a blackberry chimichurri and the same red wine. Cheers!
Ingredients
Scale
FLANK STEAK
- 1 1/2 – 2 lb. flank steak
- 1 cup good red wine (that you’d like to drink!)
- 3 tbsp. worchestershire
- 2 cloves garlic (smashed)
- zest of 1 lemon
- 1 tbsp. complete seasoning spices (like the ones used here from badia spices)
- 1 tsp. dry mustard
- 1/2 cup olive oil
- fresh rosemary
BLACKBERRY CHIMICHURRI
- 1/2 cup mint
- 1/4 cup parsley
- 1/4 cup oregano
- 1 pint fresh blackberries (halved or quartered)
- 1 medium-large shallot
- 2 garlic cloves
- 1 tsp chili flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- salt & pepper (to taste)
Instructions
- for the flank steak, start with the marinade: combine wine, worchestershire, garlic, spices, herbs and lemon zest in a bowl and whisk or stir till combined. pour over flank steak, cover, and refrigerate for at least 1 hour (the wine helps to tenderize and marinate the meat faster, but for a fuller flavor, feel free to marinade for up to 4 hours).
- when ready to grill, prepare your grill for high heat (500 degrees or so) and shake off any excess herbs from the steak. you can leave the wet marinade on as it will help prevent the meat from sticking to the grill while still getting a nice char with the high heat. #bestofbothworlds. grill each side for 3 minutes, then remove and let the steak rest (with butter, obviously) for another 5-6 minutes.
for the blackberry chimichurri
- you can easily make this a day ahead–it only improves the flavor! in a food processor, combine the herbs, garlic and shallot until chopped finely. add the mixture to a bowl with the halved or quartered blackberries and stir in the oil, vinegar and chili flake. best part: taste it. then add salt and pepper to your liking.
- Category: Main
I love the thought of blackberry chimichurri. I can only imagine how fantastic this tastes! Thanks for sharing.