Broiled Flank Steak With Serrano Chile-Churri
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
62
Sweetness
43
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Steak (flank)1.5 tsps
Coarse Salt2 cloves
Garlic (smashed)1 tsp
Oregano (dried)1 tsp
Salt1 cup
Extra-Virgin Olive OilDirections:
1
Preheat oven to Hi-Broil
2
Line a sheet pan with Reynolds Wrap® Heavy Duty Aluminum Foil
3
Blot steak with paper towels and sprinkle salt over both sides
4
Place on pan under broiler 10-12 minutes for medium-rare, depending on thickness of steak
5
Transfer to carving board and let rest 8 minutes, covering loosely with Reynolds Wrap® Heavy Duty Aluminum Foil to keep the temperature while the meat is resting
6
Adjust spiciness of the chile-churri by using more or less seeds from the serranos
7
More seeds equals more heat
8
In a food processor, process serranos, garlic, oregano, salt, parsley, cilantro and zests until finely chopped
9
Transfer to a bowl and stir in citrus juices and olive oil
10
Slice flank steak thinly against the grain
11
Serve with chile-churri drizzled on top