Issue 16 • August 2013Recipes

Grilled Flank Steak with Escalivada and Chimichurri Recipe

This is a recipe that will be in a book on paleo grilling that I am working on with Tony Federico of Paleo Magazine. I am very excited about this project and for the opportunity for Tony and myself to communicate our passion for healthy eating to active individuals. I hope you enjoy it!

Flank Steak

1/2 cup Bragg’s Liquid Aminos or Tamari
1/2 cup extra virgin olive oil
Juice of 2 limes
2 teaspoons smoked paprika
6 large minced garlic cloves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons coarsely ground black pepper
1 teaspoons salt
1 2 to 2 1/2 pound flank steak

Chimichurri

2 cups fresh parsley firmly packed
1/4 cup fresh oregano leaves
3-6 cloves of garlic
2 tablespoons chopped onion
1/2 cup olive oil
1 tablespoon lime juice (optional)
Red pepper flakes to taste

Escalivada

2 red peppers
2 green peppers
2 large tomatoes
1 large zucchini
1 large eggplant
2 red onions
4 cloves garlic
1/8 cup basil cut into fine ribbons
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper to taste

Steak

Mix all ingredients except for the steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.

Chimichurri

Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and oregano. While pulsing, add the olive oil, lime juice and vinegar in a steady stream until fully incorporated. (Do not purée) Chimichurri should have the consistency of a pesto. Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.

Escalivada

Preheat grill to medium-high heat. Wash all vegetables thoroughly. Place whole, unpeeled red onions on the outside of the grill, indirectly over the flames. Allow to cook until the outside is slightly charred and the onion is somewhat soft. It should take about an hour. When the onions are finished, remove from the heat and allow to cool. When cooled remove and discard the outer charred layers.

While the onions are cooking; place whole the peppers and tomatoes directly over the flame, rotating frequently. Remove when the skins of the peppers and tomatoes are slightly charred. Set aside and allow to cool, then peel the skin under running water. Bisect the peppers and tomatoes and remove seeds, core and stem.

Place garlic cloves and olive oil in a small sauce pan and cook over medium-low heat until the garlic in golden brown and fork-tender. Set aside and allow to cool.

Cut zucchini and eggplant lengthwise into 1/4 inch thick planks, rub with olive oil, season with salt and pepper and grill until cooked through. Remove from heat and allow to cool. When all of the vegetables have cooled, cut into uniform strips. Combine the vegetables in a mixing bowl and add the garlic oil (with garlic), red wine vinegar, basil and salt and pepper. Mix thoroughly. Escalivada should be served room temperature or slightly warm

Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Arrange on platter and serve over the Escalivada. Top with a generous amount of Chimichurri.

If you’re not the cooking type or just short on time, Jay not only offers amazing healthy recipes but offers to cook and deliver them directly to your door. You can check out this weeks meal options at www.jwilliamculinary.com.

Jay Phelan

Jay Phelan

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