Chimichurri Flank Steak With Grilled Radicchio And Onions

Name: Chimichurri Flank Steak With Grilled Radicchio And Onions
Prep time: 10 h 48 min
Cook time: 10 h 48 min
Total time: 10 h 48 min
Yield: 1
Cuisine: South American, Latin American
Ingredients: 2 Tbsps coarsely chopped basil leaves; 1 teaspoons coarse salt; 680 grams flank steak about 1 inch thick; 4 clv garlic cloves, peeled and minced; 0 teaspoons fresh ground black pepper; 0 kosher salt and freshly ground pepper; 118 milliliters coarsely chopped mint leaves; 0 extra-virgin olive oil; 59 milliliters oregano leaves; 118 milliliters coarsely chopped parsley; 1 large head radicchio, well rinsed, outer leaves removed; 2 teaspoons crushed red pepper (to taste); 2 mediums shallots, finely minced; 0 more sherry wine vinegar, optional; 59 milliliters sherry wine vinegar; 1 large yellow onion, sliced into 1/2 inch intact discs

The recipe Chimichurri Flank Steak With Grilled Radicchio And Onions is ready in around 10 hours and 48 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of South American food. This recipe makes 1 servings with 1170 calories, 156g of protein, and 36g of fat each. This recipe covers 76% of your daily requirements of vitamins and minerals. It works well as an expensive main course for The Fourth Of July. Head to the store and pick up shallots, sherry wine vinegar, olive oil, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Ingredients

Servings:

2Tbsps

coarsely chopped basil leaves 1teaspoons

coarse salt 680grams

flank steak about 1 inch thick 4

clv garlic cloves, peeled and minced 0teaspoons

fresh ground black pepper 0

kosher salt and freshly ground pepper 118milliliters

coarsely chopped mint leaves 0

extra-virgin olive oil 59milliliters

oregano leaves 118milliliters

coarsely chopped parsley 1large head

radicchio, well rinsed, outer leaves removed 2teaspoons

crushed red pepper (to taste)2mediums

shallots, finely minced 0

more sherry wine vinegar, optional 59milliliters

sherry wine vinegar 1large

yellow onion, sliced into 1/2 inch intact discs

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Darioush Signature Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.