Flank steak with chimichurri sauce and grilled rosemary balsamic glazed mushrooms
This by far is one of the top meals I have ever had in my life!! The two sauces blended beautifully together. It's amazing what you can make at home. This was a weekend dinner so we had more time to plan and make the sauces.
Let's start with how we mad the mushrooms. My husband was my co-chef this evening AKA the grilling master!
To make the sauce for the mushrooms.
You need
2 tablespoons Balsamic
1 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon chopped or dried rosemary.
The key is to keep brushing on the sauce while the mushrooms grill. Use medium heat on your grill about about 5 to 7 minutes on each side. We even took the stems and put them on a kabob and grilled them too with the sauce. Keep re-applying the sauce every 2 minutes.
For the Flank steak use only a cap full of olive oil. Brush it on both sides and add salt and pepper. You need the grill really hot- high- like 500 degrees or more. Once your grill is hot only a couple of mins on both sides. If you like your steak rare.
chimichurri sauce-
You need a food processor or a blender for this sauce.
1 bunch flat leaf parsley (cut off thick stems)
1/2 bunch cilantro
4-6 cloves of garlic (adjust to taste)
1 tbs crushed red pepper flakes
1/4 cup red wine vinegar
Juice from 1 wedge of small lemon
1 ts dried oregano
1/4 medium white or red onion
1/2 cup extra virgin olive oil salt and pepper to taste
It was such a hit we made again the next night with jasmine rice, a grilled onion and rosted Garlic...
ENJOY!! XO