Grilled Flank Steak with Chimichurri Sauce + Blanched Green Beans

Makes approximately 4 servings

Notes: This sauce is also great with beef, chicken, fish or shrimp, and potatoes or quinoa as a side.

1 pound organic grass-fed flank steak
½ pound green beans, ends trimmed and cut in half
¼ cup chopped basil (optional)

Chimichurri Sauce
Makes approximately 4 servings

1 bunch parsley, leaves only
1 bunch cilantro, leaves only
3 tablespoons capers
2 garlic cloves
1 ½ tablespoons white wine vinegar
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoons sea salt
1 teaspoon pepper
½ cup olive oil

For a more traditional chimichurri sauce, chop all ingredients finely by hand and mix with olive oil. If you are short on time, add it all to a blender, and pulse or blend to your desired consistency.

Ahead of time: Cover steak in a plastic bag or in a glass baking dish with the chimichurri sauce (saving most of it for a topping after the meat is cooked) or olive oil, sea salt and pepper, for up to 24 hours before cooking.

When ready to eat : Heat a skillet, grill pan, or BBQ to medium-high heat. Add a bit of butter, olive oil or coconut oil to the pan, and wait for the heat source to warm up. While you wait, bring 2-3 cups of water to boil in a large pot (for green beans). Add steak to the hot pan, and cook for 3-4 minutes per side, depending on the thickness of the steak and your taste preference. When water boils in the green bean pot, add green beans and cover to cook for 2-3 minutes only. Then, drain and rinse the beans with cold water. When the steak is done, remove it from the heat, and let stand 2-3 minutes before slicing against the grain.

Drizzle your green beans with olive oil and sprinkle with sea salt and pepper to serve. Top with chimichurri sauce to serve.

Copyright by The Simply Real Health Cookbook: Easy Real Food Recipes for a Healthy Life, Made Simple by Sarah Adler.

Photo credit Jasmine Pulley.

Click here to read our review of Sarah's book

May 2015