Chef Will Staten Cajun seared grassfed flank steak with spiced chimichurri sauce

  • Prep time 30Min
  • Cook time 25Min
  • Technique Grill
  • Meat Beef
  • Cut Flank
  • Serves 6

As featured by Chef Will Staten at the 2017 NYC Wine & Food Festival

Ingredients

1 Large Grass-fed Aussie Flank Steak

1/3 cup "A Cajun Life" Blackening Spice Rub

"A Cajun Life" All-Purpose Seasoning Rub

1 1/2 cups of extra-virgin olive oil

1 bunch parsley

1 bunch cilantro

2 jalapenos

1-2 lemons & 1-2 limes (depending on how acidic you want the chimichurri)

6 garlic cloves

4 shallots

Salt and pepper to taste

2 tspred pepper flakes

1 tsp oregano

2 tbsp honey

 

Method

For the flank steak: Rub extra virgin olive oil on steak to lightly coat, then season heavily with Blackening Spice rub, and let sit for 30mins to "marinate" while making chimchurri.

For the chimichurri: Chopped up solid ingredients (vegetables) and place in a bowl. Add liquids next and lightly stir. Zest and juice both the lemons & limes and stir chimichurri again. Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve steak.

To cook: When chimchurri is finished and cooled, cook the steak to medium-rare, and let rest 5-10mins before slicing and serving.

To serve: Garnish with chimichurri and torn leaves of parsley. Add salt & pepper to taste.