Shop Bland Farms
Visit Us On TwitterVisit Us On FacebookVisit Us On LinkedinVisit Us On Youtube
Visit Us On TwitterVisit Us On FacebookVisit Us On LinkedinVisit Us On Youtube
Grilled Flank Steak with Vidalia Sweet Onion Chimichurri

Grilled Flank Steak with Vidalia Sweet Onion Chimichurri

  • 1 medium Vidalia® sweet onion
  • ¾ cup plus 1 tbsp. extra virgin olive oil, divided
  • ½ cup parsley, chopped
  • ¼ cup cilantro, chopped
  • 1 tbsp. oregano, chopped
  • 2 cloves garlic, minced
  • ½ jalapeno, seeded and chopped
  • 2 tbsp. red wine vinegar
  • 1½ tsp. kosher salt
  • ½ tsp. black pepper
  • Juice of ½ lemon
  • ½ tsp. red pepper flake
  • 1 flank steak, skirt steak or London broil
  1. Preheat oven to 450•F. Peel onion; cut into wedges. Toss with 1 tablespoon oil. Spread mixture evenly out onto a large baking pan. Roast in oven until slightly charred or golden on edges. Let cool then finely chop. In a bowl, combine roasted onion, remaining 3/4 cup oil and next 10 ingredients. Allow to sit for at least 30 minutes or up to an hour. Can be made a day ahead. 2. Heat grill. Season both sides of steak generously with salt. Grill over high heat, about 3 to 4 minutes on each side to achieve medium rare doneness (145•F), depending on the thickness of the steak. 3. Slice steak; serve with chimichurri. Makes 4-5 servings
Copyright © 2016 Bland Farms LLC. All Rights Reserved.