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Flank Steak with Chimichuri Sauce, and Other Spicy Sides

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I finally broke away from my trusty Bon Appetit last night and made a meal with a little improvisation. Well, if I’m being honest it was inspired by a meal in their 2014 Food Lover’s Cleanse, but I made enough changes to claim some ownership. I invited some friends over to share this meal with me, and they all loved it – particularly the salad.


Escarole Salad with Anchovy Mustard Dressing (serves 6)

  • 1 small garlic clove
  • 2 anchovy fillets
  • 2 TB whole grain mustard
  • juice of 1 lemon
  • 3 TB olive oil
  • salt and freshly ground pepper
  • 1 head escarole, torn into bite size pieces
  • 2 TB pine nuts
  • 1 avocado, diced

Roasted Spiced Yams (serves 6)

  • 5 medium-sized yams or sweet potatoes, skin on and cut into 1/2 inch wedges
  • 2 TB olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt

Flank Steak with Chimichuri Sauce (serves 6-8)

  • 2 garlic cloves
  • 2 tsp dried oregano
  • zest of 1 orange
  • 2 TB fresh orange juice
  • 1 cup chopped flat leaf parsley
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 3 lb Flank Steak


Prepare the Chimichuri sauce a few hours before dinner, or the day before. In a small food processor, combine garlic, oregano and orange zest and process to combine. Add orange juice, parsley and vinegar and continue to process while adding oil in a slow, steady stream. Take half of the sauce and marinate the steak for two hours in the refrigerator, or up to overnight. Reserve the other half for serving.

Meanwhile, prepare roasted yams. Preheat the grill to 450. In a medium bowl, toss potato wedges with oil, spices and salt. Arrange wedges on a cookie sheet in a single layer. Bake for 35-40 minutes, or until soft on the inside and crispy on the outside.

Prepare the salad dressing. In a small food processor, chop garlic and anchovy fillets. Add mustard and lemon juice and process to combine. With the motor running, add oil in a slow, steady stream. Season with salt and pepper, then transfer to a small dish until ready to dress the salad, just before serving.


photo 2

Remove steak from the fridge 30 minutes before grilling to bring to room temperature. Heat a grill or a cephalon pan over a medium-high flame (if using a pan, you may need two). Once hot, grill steaks for 6 minutes on each side. Transfer to cutting board and let sit for 10 minutes. Slice steaks against the grain and arrange of serving platter, topping with a streak of remaining Chimichuri sauce.

photo 5I wanted to pair this meal with a spicy wine, preferably an Argentinian Malbec or a wine from Chile. I remembered a bottle that I had purchased last year during a PRP wine tasting: Casa Nueva 2010 Carmenere Reserve. The wine has intense aromas of spice and smoke, and continues into the pallet. Normally I wouldn’t like this type of wine because of the flavor intensity, but it was nearly perfect for the steak and spiced yams so I was in luck! Still, I think I’ll keep a good Malbec on hand for the next time I make this dish.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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