Maggie's Farm

Here is the world's greatest recipe for flank steak. Messy but delicious. Found it in a magazine called CuisineAtHome.

Flank Steak Skewers

1 1/2 to 2 lb flank steak
Chimichurri Rojo, follows

Pop flank steak into freezer for 30 minutes or so. This will make it easier to slice. Now make chimichurri rojo.

Assemble following ingredients and whisk together in bowl large enough to hold them and the flank steak.

1/2 cup red wine vinegar
1/4 cup olive oil
3 Tbsp tomato paste
2 Tbsp garlic, minced
1 Tbsp sugar
1 tsp ground cumin
1 tsp ground black pepper
1 tsp red pepper flakes
Salt to taste

After the flank steak is slightly firm from being in freezer, remove and cut against the grain into strips roughly 1/4” thick. Helps if you can hold the knife blade at 45 degree angle so strips are wider, but still 1/4” thick. Toss resulting strips into chimichurri rojo to coat. Thread strips accordion-style onto skewers. I usually get 4-5 strips on a bamboo skewer. Length of skewer seems to determine how many strips will fit. Works best if the strips are packed rather tightly together.

Now cook on covered grill until done the way you like. Original recipe from CuisineAtHome suggested 3 minutes on a side; I generally cook them a bit longer. You can use any remaining rojo to baste as you grill the strips, but generally there is not much left after the initial coating.

Goes really well with beans and rice. Or cereal.