Flank Steak With Chimichurri

Chimichurri is an herbaceous condiment that stems from South America. It is similar to pesto, but packs a bit more of a punch. It is traditionally made with flat leaf parsley, shallot, lemon juice, garlic, olive oil, and red pepper flakes. However there are many ways to reimagine chimichurri sauce with herbs that you already have on hand. A medley of parsley, oregano, and cilantro is always delicious if you're low on parsley.

Chimichurri is commonly paired with steak, however it is also delicious with grilled chicken or fish. You can even serve it on a toasted baguette with your favorite soft cheese for an appetizer. The best way to serve chimichurri is to keep it in a small bowl with a spoon to help yourself. Alternatively, you can spoon it over your meat after it is cut.

Skirt and flank steaks are very similar cuts of beef and are can be used interchangeably. Both cuts have a loose grain structure that make it incredibly tender. That said, there are a few key difference between the two, and knowing them will help you pick the best steak for your tastes, health concerns, and budget.

Like beauty, taste is in the eye of the beholder. Skirt steaks have more marbling than flank steaks which make the steak more buttery when cooked. If you're after a richer taste, skirt steak might be your best bet. Flank steak is a much leaner cut and so they have a more beefy flavor. Both cuts are relatively tough, however when cooked right and cut thinly across the grain, both cuts are just as tasty as more expensive alternatives such as filet mignon.

Because flank steaks have less marbling than skirt steaks, they tend to be a bit healthier. The USDA estimates that 3 oz serving of skirt steak has 10 grams of fat compared to flank steak has only 7 grams.

Flank steaks are typically a cheaper cut than skirt steaks and are easier to find in stores

Absolutely! I'm a big advocate of using up what's in your fridge or freezer before making a grocery run. Aside from the differences in fat marbling, both cuts have a similar structure and most won't know which they are eating. Both flank and skirt steaks are an excellent option for fajitas, tacos, stir fries, and of course served with chimichurri.