After a day of traveling, gathering, laughing, and eating, we just wanted a quiet evening with our friend. Luckily, she felt the same. Good food doesn’t have to be complicated, especially when there are ingredients as fresh as those we found in Sacramento. We roasted up some potatoes, made a big green salad, and marinated flank steak to go with the chimichurri Danny threw together with Elise’s recipe.
The only secret to this flank steak is letting go of fear of burning down the house. When you sear the steak, you’re going to create smoke. Turn the fan on its highest setting. Or, you can do as Elise and I did and run around the house, opening all the windows. Don’t worry. It’s just the sugars in the marinade burning off in that hot oil. Oh, and it’s worth it.
This steak goes so well with chimichurri. (And any leftover chimichurri goes well with roasted chicken, over white rice, or stirred into a potato salad.) But you could also use it to make a great steak salad. After a few days of eating food on the road, I started craving this steak. We made it again as soon as we reached home.
You can use another oil, such as avocado oil, if you don’t want to use olive oil here. Coconut oil or butter would both burn too fast, so be careful of that.
Be sure to discard the marinade, since it has all the remnants of raw meat.