Description
This impressive grilled flank steak is marinated in red wine and herbs, then sliced and topped with a uniquely vibrant chimichurri featuring fresh blackberries, mint, and a hint of spice. A perfect fusion of savory, sweet, and tangy flavors.
Ingredients
Units
Scale
- 1 1/2 to 2 lb (0.68-0.91 kg) flank steak
- 1 cup (237 ml) red wine
- 3 tablespoons (44 ml) worchestershire
- 2 cloves garlic (smashed)
- zest of 1 lemon
- 1 tablespoon (15 ml) complete seasoning spices
- 1 teaspoon (5 ml) dry mustard
- 1/2 cup (118 ml) olive oil
- fresh rosemary
- 1/2 cup (118 ml) mint
- 1/4 cup (59 ml) parsley
- 1/4 cup (59 ml) oregano
- 1 pint (473 ml) fresh blackberries (halved or quartered)
- 1 medium-large shallot
- 2 garlic cloves
- 1 teaspoon (5 ml) chili flakes
- 1/4 cup (59 ml) red wine vinegar
- 1/2 cup (118 ml) olive oil
- salt and pepper (to taste)
Instructions
- For the flank steak, start with the marinade: combine wine, worcestershire, garlic, spices, herbs, and lemon zest in a bowl and whisk or stir until combined. Pour over the flank steak, cover, and refrigerate for at least 1 hour (for a fuller flavor, feel free to marinate for up to 4 hours; the wine helps to tenderize and marinate the meat faster).
- When ready to grill, prepare your grill for high heat (around 500°F / 260°C) 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. Grill each side for 3 minutes, then remove and let the steak rest (with butter) 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 mint, parsley, oregano, 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. Taste it, then add salt and pepper to your liking.
Notes
For best flavor, marinate the steak overnight. Use a good quality red wine that you enjoy drinking for the marinade. The blackberry chimichurri can be made a day ahead and stored in the refrigerator. Let the steak rest before slicing to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Cuisine: New American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 28 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 36 grams
- Cholesterol: 95 mg