Free 2nd Day Shipping on All Orders

(800) 414-3487M-F 8-5 CST

Gift Cards Available

Flank Steak With Watercress Chimichurri

by , Chef, Lucky Restaurant, Roanoke, Virginia

Flank Steak With Watercress Chimichurri
Easy Recipe

Serves 4

  • 2 (16-ounce) Certified Piedmontese flank steaks or skirt steaks
  • Watercress Chimichurri
  • 1½ cups chopped fresh watercress
  • ¾ cup extra-virgin olive oil
  • ⅓ cup fresh lemon juice
  • 2 tablespoons minced shallot (about 2 medium shallots)
  • 1 tablespoon minced garlic
  • 1½ teaspoons dried hot red pepper flakes
  • 1½ teaspoons sea salt

Whisk together all chimichurri ingredients and pour into a plastic bag big enough for the steaks. Add the steaks to the bag, seal, and marinate in the refrigerator for 3 to 24 hours.

Preheat the grill to medium-high heat. Remove steaks from the bag, keeping the steak heavily coated with the chimichurri sauce. Grill steak over medium high heat until desired doneness.

    • Sweet Potatoes
    • 2 to 3 sweet potatoes, peeled and cut into 2-inch chunks
    • 3 tablespoons butter
    • 1 tablespoon light brown sugar
    • Sea salt to taste
    • Smoked serrano chile powder to taste

    Boil the sweet potatoes until just soft but no falling apart. Drain and return to the pot. Add remaining ingredients and vigorously whip with a whisk.

    loading