Flank Steak with Herbed Salsa and Asparagus Artichoke Salad
Today I went back to the well for one of my favorite dinners: flank steak. It’s super easy (just salt, pepper, and a grill or broiler), and can be paired with pretty much any vegetable to make a reasonably healthy, quick, and delicious meal.
One of my favorite accoutrements for flank steak (or any steak, really) is chimichurri, the classic Argentine steak dressing. This time I tried a twist on that, using Food & Wine’s recipe for Flank Steak with Herbed Salsa. The herbed salsa is basically chimichurri, except it uses tomatoes, mint, and lemon juice in place of olive oil for a fresher, less greasy taste. On the side, we had Asparagus Artichoke Salad that my wife had made ahead. Side dishes that can be kept in the fridge are a real boon to cooking on a busy schedule, since focusing on one dish allows you to relax during preparation rather than feel like you’re working. Ugh. Since it was nice out, I fired up the grill – cooking a steak on the back porch basically involves drinking beer outside and picking up a pair of tongs every so often. But I’ve also cooked flank steaks under a broiler, which works just as well.
Start-to-finish, the steak took about 35 minutes. The grill took 15 minutes to heat up, which was enough time to prepare the salsa, and the steak sat for 10 minutes before slicing, which was enough time to clean up. A fresh, vibrant meal in half an hour can’t be beat.