A Complete Countdown for Cooking in a Large Group
Whether it’s a crowd during game night or preparing meals for the week, feeding people can be stressful. Who wants a dry piece of meat to accompany the stress? Enter the hero of extensive batch cooking: Flank steak with a twist of cream-based chimichurri sauce. This full-flavoured dish can feed many or in large portions, thus making it suitable for events, rush week, midweek, or meal prep meals. People will appreciate this already not-so-shy piece of meat even more when you serve it with creamy chimichurri as the dipping sauce.
Recipe Card:
Name: Big Batch Flank Steak with Creamy Chimichurri Sauce
Prep Time: 20 minutes if beef is marinated for about 30 minutes before grilling.
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6-8
Calories: 450 per serving
Ingredients:
Sirloin Steak:
3-4 lbs sirloin steak
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon paprika
Salt and pepper
1 teaspoon red pepper flakes
For the Creamy Chimichurri Sauce:
1 bunch fresh parsley
1 bunch fresh cilantro
3 cloves garlic
1 tbsp red wine vinegar
3 tbsp olive oil
2 tbsp mayonnaise
1 tbsp lemon juice
Salt and pepper to taste
¼ teaspoon red pepper flakes (optional)
Why You Will Love This Recipe:
Extensive Batch Cooking: Make enough flank steak for a large serving or the entire week of meal prepping.
Bold Flavors: This method of preparing the steak not only seasoned it with garlic, lime, and spices but also softened the meat.
Elevated Sauce: This recipe kicks up the traditional chimichurri sauce by adding cream to the ingredients.
Versatile Cooking Methods: From grilling to pan-searing to roasting, this recipe is indestructible and will create great results regardless of how you prepare it!
Meal Prepping Perfection: Flank steak is a relatively easy cut to store, and since it’s ideal for weekly meals, it’s easy to prepare for storage. Add variety to your meal prep with these crunchy Chinese chicken wings, another protein-rich option that complements any menu.
Main Ingredients and Substitutions:
Sirloin Steak:
Sirloin steak is the lower muscle of a cow’s ribs and the upper muscle of its hips. It is thin and elongated in shape and must not be used with low heat, as is expected from slower cooking techniques like baking. It should be conditioned to make it tastier and too tender. This can be termed convection or conditioning. If you are still searching for everything related to sirloin steak, you can use skirt or hanger steak, where you may have to adjust the cooking time.
Creamy Chimichurri Sauce:
The original chimichurri comprises parsley, garlic, vinegar, and olive oil, but we add a twist in mayonnaise here. This introduces the required silky feel with the consistency and deposits some viscosity that counterpoints the sharpness of the herbs and vinegar. For those who may have a stake in avoiding dairy products, you can replace the mayonnaise with avocado or exclude it altogether if you fancy chimichurri sans mayonnaise.
How to Make a Great Steak with Creamy Chimichurri Sauce:
Step 1: Marinate the Steak
First, I would like to remind you of a simple truth any fan of meat understands: it’s possible to make a great steak only using a good marinade. Put olive oil, minced garlic, lemon juice, paprika, and Salt in a large bowl, then blend. Ensure the steak and the other side of the meat are well-marinated. Pour the marinade onto a plate and place the lid on the bowl or container with enough pressure to seal to allow the chicken to marinate for at least 4-6 hours.
Pro Tip: Cooking your steaks for longer thoroughly infuses the marinade into the meat, making them tender and tasty for large portions. Even if you want to use the marinade as simply a tenderizer because you are pressed for time, 30 minutes is better than nothing, but try to marinate for a longer time if possible.
Step 2: Make an Easy and Delicious Creamy Chimichurri Sauce.
While the steaks are marinating, make an easy creamy chimichurri sauce. Step 1: Place the parsley, lemon juice, cilantro, garlic, vinegar, olive oil, pepper and Salt in a food processor. The resulting mixture should be finely chopped herbs with a puréed consistency but not a paste. Pour the ingredients into a bowl, mix the mayonnaise into the broth, and stir until well combined. This will give the grains a wonderful buttery flavour, and you can now season them a little to your liking – like adding some red pepper flakes for a nice kick.
Pro tip: Ideally, the chimichurri sauce should be used immediately after making it, but it can be made and stored in the fridge for up to a week. If you want a thinner sauce, combine it with olive oil.
Step 3: Grill the Flank Steak
Heat your grill to high. Preheat the marinated flank steak to ‘hot,’ and grill the coated pieces on each side for 4-5 minutes, according to their thickness and doneness. The recommended internal temperature for medium rare is between 130 and 135 degrees Fahrenheit. Allow the steak to stand for a minimum of 10 minutes before carving.
Pro Tip: When preparing flank steak, you are advised to slice it across the meat’s grain. This means using a selector against the conventional grain to yield a softer mouthful.
Step 4: Serving and Storing
A rich chimichurri sauce, roast vegetables, mashed potatoes, or a simple green salad should accompany the steaks.
If you are going to cook, you can split the steaks and put each portion into a different container. The steaks should be kept in the refrigerator for four days or in a freezer for up to three months.
Expert Tips for Success:
Don’t Overcook the Steak: Flank steak is thin, and tenderloin can quickly become dried and chewy if not well cooked. For the right texture, select medium, rare, or medium.
Rest is Key: The steak should be grilled until it is almost cooked to your desired level, then kept warm for another ten minutes before serving, as this allows the juices to spread throughout the meal.
Marinating Longer for Better Flavor: A few hours will suffice, but marinating overnight is advisable for that extra bite to get the most of the flavour entrenched deeply into the muscles. For more crowd-pleasing batch cooking ideas, explore this lasagna recipe.
Variations and Customizations:
Chimichurri Hot Sauce: As I mentioned above, I like to amp up my heat with fresh chilli peppers.
Dairy-Free Option: Substitute mashed avocado for a creamy sauce, which is a dairy-free version of the sauce.
Skirt Steak Substitute: You can use skirt steak if you don’t have sirloin steak. You’ll also realize it’s a bit more tender than the other two, so you’ll need to keep an eye on the grilling process. For inspiration on another steak night idea, learn how to elevate your steak night with garlic butter and seasoned potatoes.
Storage instructions and rehearsal:
The refrigerator: Store cold food residue in a closed container for no more than four days. Second, put it in a skillet and cook over medium heat while stirring to ensure the left side is soft and not sticking to the pan. Please wait until it is warm.
Freezing: The wing chip is well frozen. Cut cooked meat slices and put them in freezer bags. It can be frozen for up to 3 months. It is better to allow them to melt in the refrigerator for at least 12 hours before trying to heat it.
Serving Suggestions:
Wine pairings are best for a party with roasted potatoes, grilled corn, and a gigantic side salad. Pair your meal with a creamy and nutritious Carrot Ginger Soup for a well-rounded dinner. For seafood enthusiasts, discover another creamy sauce-based delight with this Salmon Florentine recipe.
Frequently Asked Questions (FAQs):
Can I prepare this in advance?
Yes! The meat slices can also be prepared in advance or cooked and cooled for up to two days, and the Chimichurri sauce is best to be early and more relaxed.
What do we attend with a wing slice?
Marketed vegetables, mashed potatoes, or even basic salad are the perfect supplements for this dish.
What should I do to avoid a wing slice that is difficult to chew?
Tender meat slices are achieved through the correct crystallization process and chopping of grains.
Conclusion:
It is a beautiful dish for big groups, meal preparations, or Sunday dinner. With intense and rich Fla