Grilled Flank Steak with Spicy Parsley Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For grilling:
1 flank steak (about 2 1/2 pounds)
Salt & freshly ground black pepper
For sauce:
1 cup minced fresh parsley leaves
3 medium garlic cloves, minced
1 medium jalapeno, stemmed, seeded, and minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
salt & freshly ground black pepper
Instructions:
To preheat grill turn all burners on high, close the lid, and heat until very hot, about 15 minutes. Scrape the grate clean with a grill brush. Leave all burners on high.
Sprinkle both sides of the steak generously with salt and pepper. Grill the steak until well seared and dark brown on one side, 5-7 minutes with lid closed. Using tongs, flip the steak and grill until the interior of the meat when cut is slightly less done than you want it to be when you eat, 2-5 minutes more for rare or medium rare (depending on thickness of steak and heat of fire).
Transfer steak to a cutting board and cover loosely with foil to rest for 5 minutes.
Serves 4-6.
From handletheheat.com While the steak is resting combine parsley, garlic, chile, olive oil, vinegar, salt, and pepper to taste in a small bowl (sauce can be made up to 3 days ahead of time and stored in the fridge). Once rested, slice the steak thinly against the grain. Serve immediately with parsley sauce.