Grilled Flank Steak with Peach Chimichurri
Bon Vivants Creative
6 to 8
10 minutes
15 minutes
602
American
Grilled & BBQ
Peak-season peaches turn classic chimichurri into something brighter and a little sweeter. Fresh parsley, cilantro and mint get pulsed with shallot, garlic and red wine vinegar, then folded together with diced ripe peaches and spooned over thick slices of grilled Snake River Farms flank steak. Flank is lean, fast on the grill and full of beefy flavor, which makes it a natural match for a herb-forward sauce like this one. Sear it hot, rest it, slice it thin against the grain and serve it warm off the board. Ready in about 25 minutes and generous enough for 6 to 8.
Ingredients
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1- 3 lb. Snake River Farms flank steak
2 teaspoons salt
1 ½ teaspoons freshly ground black pepper
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1 cup packed fresh parsley
1 cup packed fresh cilantro
½ cup fresh mint
2 shallots
2 garlic cloves
1 teaspoon salt
1 teaspoon paprika
½ teaspoon crushed red pepper
¾ cup extra-virgin olive oil
½ cup red wine vinegar
3 ripe peaches, pitted and finely diced
Directions
Pat Snake River Farms flank steak dry and season with salt and pepper; set aside.
In a food processor or blender, pulse parsley, cilantro, mint, shallots, garlic, salt, paprika and crushed red pepper until roughly chopped. Slowly pour in olive oil and vinegar and pulse to combine until finely chopped. Add to a medium bowl and combine with peaches; set aside.
Preheat grill to medium-high heat. Lightly brush Snake River Farms flank steak with olive oil and cook 4 to 6 minutes per side for medium-rare, or until temperature reaches 130°F on an instant-read thermometer.
Rest for 8 to 10 minutes. Slice steak thinly against the grain. Spoon peach chimichurri generously over the top.