ReMARKable Palate Podcast #68

ReMARKable Palate #68: Kitchencasting!

I take you into the kitchen this week and show you how to prepare an easy Argentinian-inspired weeknight meal: Dry-rubbed Flank Steak with Chimichurri Sauce, and a side of Balsamic Roasted Green Beans with Red Onions.

Dry Rub:
1 tsp kosher salt
1 tsp cumin
1 tsp ground coriander seeds
1 tsp coarse ground black pepper
1 tsp paprika

Pat the flank steak dry. Stir together salt, cumin, coriander, pepper, and paprika, and rub on both sides of the meat. Broil steak on a hot broiler about 4 inches from the heat, turning once. 10-12 minutes total for medium rare. Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes. Holding a knife at a 45 degree angle, thinly slice steak against grain.

Chimichurri:
1 large garlic clove
1 bunch cilantro
1 bunch parsley
1/4 cup vinegar
1/2 cup olive oil
1/4 tsp cayenne pepper
1/2 tsp kosher salt

With motor running, add garlic to food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne and salt and pulse until herbs are finely chopped. Serve steak with chimichurri sauce.

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food, food podcast, cooking, recipe, flank steak, chimichurri, ReMARKable Palate, Culinary Podcast Network, Gilded Fork