Use fresh herbs to make this dinner tonight! Chef Lynn Crawford cooks up this simple yet elegant steak dish served with vegetables and a spring-inspired chimichurri sauce made with oregano, garlic and parsley.
1/2 cup flat leaf parsley
2 tablespoons fresh oregano
3 cloves garlic, minced
1 teaspoon chilli pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Salt and black pepper, to season
Grilled Steak and Vegetables
1/4 cup olive oil
3 tablespoons soy sauce
2 teaspoon Worcestershire sauce
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons sambal oelek
1 tablespoons coarse salt
1 teaspoon ground black pepper
2 lbs flank steak
2 cups cherry tomatoes
1 bunch green onion
1/2 red onion
1 bunch asparagus
1/4 cup extra virgin olive oil
In a small bowl, whisk red wine vinegar, extra virgin olive oil, parsley, oregano, garlic, chilli pepper flakes and salt together.
Let sit for at least 10 minutes to allow flavours to combine.
Steak and Vegetables
Combine olive oil, soy sauce, Worcestershire sauce, garlic, Dijon mustard, sambal oelek, coarse salt and black pepper in a bowl and pour into a sealable plastic bag. Add steak to the bag and marine for a minimum of 30 minutes, and a maximum of four hours.
Heat a large skillet over medium with two tablespoons of olive oil.
Add steak to the pan and cook four to five minutes per side for rare to medium-rare. TIP: Add one minute per side for the desired doneness.
Once cooked to your liking, remove from the pan to rest for 10 minutes.
While the steak is resting, use the same skillet to cook the vegetables. Add tablespoons of olive oil over medium heat and add onions. Cook for three to four minutes or until soft.
Add asparagus, garlic and scallions and cook for five minutes.
Remove the pan from heat and stir in tomatoes and chimichurri sauce.
Add steak back. to the pan and top with the remaining sauce.