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Cuban Flank Steak with Roasted Carrots & Chimichurri

Cuban Flank Steak with Roasted Carrots & Chimichurri


  • Yield: 4 servings 1x
Scale

Ingredients

For the Steak:

  • 1 (1.5-lb) flank steak
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • Zest and juice of ½ of an orange
  • 3 garlic cloves, minced or grated
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil, plus more for cooking

For the Chimichurri:

  • 1 cup packed fresh Italian parsley leaves
  • 2 garlic cloves, peeled and smashed
  • 1 teaspoon dried oregano
  • 5 tablespoons red wine vinegar
  • Juice of half a lemon
  • ¼ teaspoon red pepper flakes
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste

To Serve:

  • 1 bunch radishes, trimmed and washed well
  • 1 bunch carrots, trimmed and washed well (I leave mine unpeeled)
  • Olive oil, for drizzling
  • Salt and pepper
  • Fresh cilantro and parsley, for garnish

Instructions

For the Steak:

  1. Place the steak in a large glass baking dish.
  2. Whisk together all the ingredients for the marinade in a bowl and pour over the steak in the baking dish.
  3. Wrap the dish in plastic wrap and place in the fridge for at least 30 minutes and up to 24 hours (I almost always start marinading my steak the night before I want to cook/serve it).
  4. Preheat the grill to high and oil the grill grates.
  5. Remove the steak from the marinade, sprinkle lightly with a little more salt and pepper, and then place on the hot grill.
  6. Grill for 4-6 minutes per side, or until the thickest part registers roughly 120-125°F on a meat thermometer.
  7. Allow the steak to rest for 10 minutes before thinly slicing and serving with the roasted veggies and chimichurri.

For the Chimichurri:

  1. While the steak is marinating, combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
  2. Transfer to an airtight container and store in the fridge until ready to use. This gets better the longer it hangs out in the fridge, and it will keep for up to a month in an airtight container.

To Serve:

  1. Preheat the oven to 450°F and line a large baking sheet with tin foil.
  2. Toss the carrots and radishes with a little olive oil and season with salt and pepper. Spread out in an even layer on the baking sheet. Roast for 15-20 minutes, occasionally shaking the pan or stirring the veggies, or until they are tender and caramelized in spots.
  3. Place the sliced steak on a large platter and arrange the carrots and radishes alongside. Garnish everything with dollops of the chimichurri and the fresh herbs. Serve while everything is warm.