Gettysburg Great Recipes: Jones’ Flank Steak
By Darryl Jones, Senior Associate Director of Admissions
Flank Steak, cooked Argentinian style with Chimichurri Sauce
- 2 lbs of flank steak
- 2 teaspoons of ground cumin-get whole seeds and grind them yourself
- 1 teaspoon of cracked black pepper
- ½ teaspoon of cayenne powder
- 2 garlic cloves
- 1 chopped red onion
- 2 teaspoons of ground coriander
- 1 1/2 teaspoons of kosher salt
- 2 cups each of fresh flat leaf parsley and fresh cilantro
- ¾ cup of red wine vinegar
- ¾ cup of olive oil
- ½ teaspoon of baking powder
- Dry the steaks, and lightly coat them with baking powder. Put the steaks on a rack in the refrigerator for 20 minutes. This is a method for creating a crust on the steak.
- In a bowl, mix equal amounts (1 teaspoon) of cumin, coriander, black pepper and salt to make a dry rub for both sides of the steak. If you like spicy food, add a small amount of cayenne pepper powder. Take the steaks out of the refrigerator, and use the dry rub on both sides of the steak.
- Grill the steak on hardwood charcoal (with a few apple wood or hickory chunks about 5 minutes per side.
- Using a blender or food processor, chop the garlic, then add cilantro, parsley, the red onion, olive oil, red wine vinegar, a bit of cayenne, cumin, and ½ teaspoon of salt. Blend/pulse until the mixture is smooth.
Slice the steak to make it thin, then serve the sauce on the side.
Editor’s Note: This is the second installment of “Gettysburg Great Recipes,” a new feature in which members of the campus community submit their favorite recipes. If you would like to be featured, please submit the recipe and a photo (of you and/or the dish) to email@example.com.