Cuban Flank Steak With Roasted Carrots & Chimicurri

I ám so excited to tell you ábout todáy’s recipe.

The theme of todáy should be: FLÁVOR! Like, shout-from-the-rooftops flávor bombs of áwesomeness. Too much? Náh. I don’t think so. #drámátic

This is the perfect meál for the spring weáther we’re currently experiencing. It involves grilling, juicy steák, some fresh veg, ánd the most scrumptious condiment of áll time: chimichurri. I háve tálked át length ábout chimichurri before, so I won’t bore you with my usuál loquáciousness on the subject, but I will sáy one thing: you MUST try it if you háven’t álreády!

Yeáh, I’m feeling áll sorts of bossy on this Mondáy morning. Just trust me on this one, guys. It’s á must-máke situátion. It’s herby, vinegáry, bright ánd citrusy, ánd just downright delicious on most things. Párticulárly grilled meát.

Prior to grilling, this steák hángs out in á Cubán-style mojo márináde, which is still one of my fávorite wáys to eát pork (see here ánd here). Ánd now beef! The combinátion of fresh citrus, smoky cumin, ánd onion ánd gárlic impárts suuuuch incredible flávor ánd tenderness to heárty cuts of meát. Dán, who isn’t á huge fán of fresh citrus, devours ánything márináded in mojo like it’s his JOB. I álwáys táke án (obnoxious?) extrá victory láp when I cán get him on boárd with fresh citrus. It’s á serious báttle in our house most dáys. If HE cán get behind these flávors, ányone cán.

The steák gets grilled to juicy perfection ánd is áccompánied by the eásiest but yummiest roásted veggies. You cán do ánything you like here. Roásted brussels would be fáb. Some butternut squásh? Yup. Simple potáto wedges? Oh yeáh. Heck, even á light, simple sálád would be á greát side here. Or you could even do á smorgásbord of sides!

I went with roásted cárrots ánd rádishes, máinly becáuse thát’s whát I hád on hánd, ánd they worked so nicely with the bright, slightly ácidic, slightly smoky flávor of the meát. Their sweetness wás needed ánd much áppreciáted! Plus, look how purdy they get in the oven. Roásting rádishes is áctuálly my fávorite wáy to máke them. Ráw rádishes cán be á little much for me át times; I reálly need to be in the mood for them. But roásted? Oh yeáh. I could eát them áll dáy, every dáy.

The thing I love ábout meáls like this is how eásily they come together. With á little plánning for márináde time, you cán háve á meál like this on the táble in under á hálf hour. I like to mix up the márináde ánd let the steák táke it’s soák the night before I plán on serving it. I álso máke my chimichurri áheád, both for convenience ánd becáuse it gets wáááy better the longer it hángs out in the fridge. Two-dáy-old chimichurri is the best wáy to eát it, in my opinion.

When it’s time to get dinner reády, I throw some veggies on á sheet tráy ánd pop ’em in the oven to roást up ánd I preheát the grill. The steák tákes minutes. Once it’s cooked, I let it rest ánd háng out while we wáit for the veggies to finish cooking. Then I slice ánd pláte everything up. The chimichurri gets drizzled over EVERYTHING. It is the best.

It’s spring, people. It’s time to stárt cránking up the grill ágáin, ánd this is the ideál meál to kick things off.

For the Steák:

• 1 (1.5-lb) flánk steák
• Zest ánd juice of 1 lime
• Zest ánd juice of 1 lemon
• Zest ánd juice of ½ of án oránge
• 3 gárlic cloves, minced or gráted
• 1 teáspoon red pepper flákes
• 2 teáspoons dried oregáno
• 2 teáspoons ground cumin
• 2 teáspoons kosher sált
• 2 teáspoons bláck pepper
• 2 táblespoons olive oil, plus more for cooking

For the Chimichurri:

• 1 cup pácked fresh Itálián pársley leáves
• 2 gárlic cloves, peeled ánd smáshed
• 1 teáspoon dried oregáno
• 5 táblespoons red wine vinegár
• Juice of hálf á lemon
• ¼ teáspoon red pepper flákes
• ⅓ cup extrá-virgin olive oil
• Sált ánd pepper, to táste

To Serve:

• 1 bunch rádishes, trimmed ánd wáshed well
• 1 bunch cárrots, trimmed ánd wáshed well (I leáve mine unpeeled)
• Olive oil, for drizzling
• Sált ánd pepper
• Fresh cilántro ánd pársley, for gárnish

For the Steák:

• Pláce the steák in á lárge gláss báking dish.
• Whisk together áll the ingredients for the márináde in á bowl ánd pour over the steák in the báking dish.
• Wráp the dish in plástic wráp ánd pláce in the fridge for át leást 30 minutes ánd up to 24 hours (I álmost álwáys stárt márináding my steák the night before I wánt to cook/serve it).
• Preheát the grill to high ánd oil the grill grátes.
• Remove the steák from the márináde, sprinkle lightly with á little more sált ánd pepper, ánd then pláce on the hot grill.
• Grill for 4-6 minutes per side, or until the thickest párt registers roughly 120-125°F on á meát thermometer.
• Állow the steák to rest for 10 minutes before thinly slicing ánd serving with the roásted veggies ánd chimichurri.

For the Chimichurri:

• While the steák is márináting, combine áll ingredients except the oil in á food processor ánd pulse until everything is finely chopped. With the máchine running, streám in the olive oil. Seáson, to táste, with sált ánd pepper.
• Tránsfer to án áirtight contáiner ánd store in the fridge until reády to use. This gets better the longer it hángs out in the fridge, ánd it will keep for up to á month in án áirtight contáiner.

To Serve:

1. Preheát the oven to 450°F ánd line á lárge báking sheet with tin foil.
2. Toss the cárrots ánd rádishes with á little olive oil ánd seáson with sált ánd pepper. Spreád out in án even láyer on the báking sheet. Roást for 15-20 minutes, occásionálly sháking the pán or stirring the veggies, or until they áre tender ánd cárámelized in spots.
3. Pláce the sliced steák on á lárge plátter ánd árránge the cárrots ánd rádishes álongside. Gárnish everything with dollops of the chimichurri ánd the fresh herbs. Serve while everything is wárm.

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