Smoky Chimichurri Marinated Sterling Silver® Flank Steak Root Vegetable Smash

Serves 6

Toast the flavors of Argentina with delicious flank steak. Great for an alternative carving station or add the root veggie smash for a unique and cost effective entrée in your restaurant!

Flank Steak

Marinade and Sauce Ingredients

• 1 Each 2 pound flank steak
• 1 Bunch parsley, rough chop, reserve 6 sprigs for garnish
• 1 Bunch cilantro, rough chop
• 1 Cup extra virgin olive oil
• 2/3 Cup sherry vinegar
• 2 Tablespoons lemon juice
• 5 Each garlic cloves, rough chop
• 2 Each shallot, rough chop
• 2 Each chipotle pepper in adobo
• 1 Tablespoon smoked salt
• 2 Teaspoons smoked black pepper
• 1 Tablespoon smoked paprika

Method

• Combine all ingredients in a food processor except the steak salt, pepper and paprika. Pulse until blended but don’t puree. Pour into a bowl. Stir in the salt, pepper and paprika. Reserve 1 cup of the Chimichurri to marinate the flank steak and the remainder as a sauce.
• Place the flank steak in a non reactive dish or zip lock bag with the cup of Chimichurri marinade. Marinate at room temperature for 2 hours.
• Grill or roast the flank steak to an internal temperature of 130 degrees for medium rare. Allow the steak to rest for at least 10 minutes before slicing across the grain into ¼” strips.

Root Vegetable Smash

Ingredients

• 1 Each celery root, peeled and cut in 1” dice
• 2 Each Yukon Gold “C” potatoes, peeled and cut in 1” dice
• 1 Each large rutabaga, peeled and cut in 1” dice
• 2 Quarts vegetable stock
• 4 Ounces crème fraiche
• Stock from cooking the root vegetables
• Salt and pepper to taste

Method

• Place diced vegetables in a 2 quart sauce pan. Add vegetable stock to cove by 1”
• Bring the liquid to a boil, reduce heat and simmer for about 20 minutes or until the vegetables are easily pierced with a knife.
  Drain the root vegetables, reserve the cooking liquid, and place the vegetables back into the sauce pan on low heat. Add salt and pepper and the crème fraiche, mash to incorporate. If the mixture is dry add some of the reserved cooking liquid. This should be a “chunky” mixture and not perfectly smooth. Turn off the heat.

Plating

• Place a dollop of the root vegetable mash in the back center of a dinner plate.
• Fan 4-5 strips of steak in front of and leaning against the smash.
• Spoon some of the reserved Chimichurri over the meat and around the plate.
• Garnish with a parsley sprig.

Enjoy!

   Send article as PDF