Marinated Flank Steak with Chimichurri Sauce
Emeril heads to the one place where all of these pan-Latin flavours converge, Miami, to visit with his good friend, chef Michelle Bernstein of Michy’s, to make a traditional sofrito and sarsuela (fish stew).
Prep time: 5 minutes
Inactive Prep 12 hours
Cook: 9 minutes
Total: 12 hours 14 minutes
Yield: 4 to 6 servings
- 1 1/2 cups dry sherry
- 1/2 cup sherry vinegar
- 1 cup thinly sliced red onion
- 2 tablespoons minced garlic (about 6 cloves)
- 1/2 cup, plus 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper
- 1 (1 1/2 to 2-pound) flank steak
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Chimichurri sauce, (click here for this recipe)
In a shallow nonreactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.
Remove the steak from the marinade and season it with the salt and pepper. Discard the marinade.
Heat 1 tablespoon of the remaining olive oil in a large saute pan over medium-high heat. Place the steak in the pan and cook for 4 to 5 minutes per side over medium-high heat, for medium rare. Remove the steaks to a platter, tent with aluminum foil and let it rest for 5 minutes. Thinly slice the steak across the grain and serve it with the chimichurri sauce.