Flank Steak With Basil Chimichurri & Tomatoes

It’s been a while since I’ve made myself some steak, mostly because I really need to be in the mood for meat in order for me to eat it, which is rare these days. But Whole Foods opened up a new store in Williamsburg, Brooklyn which is fairly close to me, and I was excited to have a market in the neighborhood to buy “non-creepy” meat from! I had a lot of basil on hand, so I made a chimichurri to top the steak with, then added some pretty cherry tomatoes from my CSA. It was a successful dinner! I did have a lot of steak leftover though, so in the morning I made myself steak and eggs with an easy roasted tomato relish. I’ve added that quick recipe below as well!

Ingredients: (serves two)
Flank steak
Olive oil
1 cup fresh basil leaves, packed
1/8 cup red onion
1 small garlic clove
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon lemon juice
Pinch red pepper flakes
Fresh cherry tomatoes
Salt and pepper, to taste

Salt and pepper the steak well and set aside until ready to cook.

In a food processor, mix together the basil, red onion, garlic, olive oil, vinegar, lemon juice, red pepper flakes, and salt and pepper to taste.

Heat your pan with some olive oil until nice and hot (I used my cast iron pan) then add the steak. Let cook for about 2-3 minutes on each side, depending on how well-done you like your meat. I like mine medium, so I went with 3 minutes on each side. Remove and place on a cutting board and wrap with aluminum foil, let sit for at least 5 minutes. The reason I like to do this is because the steak continues to cook a little bit, but also if you cut it right away then all the juices pour out. If you let it rest then it gives the meat a little extra time to absorb all that juice! While it’s resting, toss the tomatoes with a tiny bit of olive oil, salt, and pepper.

To serve, slice and plate the steak, then add the chimichurri sauce and fresh tomatoes. Enjoy!

And here is the steak and eggs with a quick tomato relish I made the following morning!

Ingredients: (serves 2)
Flank steak
10 cherry tomatoes
1 teaspoon minced garlic
2 tablespoons olive oil
Slash red wine vinegar
1/2 teaspoon sriracha
Chives, for topping
2 eggs
Salt and pepper, to taste

In a pan (I used my cast iron again) add the tomatoes and a tiny bit of olive oil. Let cook until they begin to char and burst a little. In a food processor, mix together the cooked tomatoes, garlic, olive oil, vinegar, sriracha, salt and pepper. Lastly, cook your eggs in the cast iron pan as well. Plate and be grateful for another eggy morning!


Romanesco “Couscous” With Seared Flank Steak

Romanesco cauliflower is one of the coolest looking vegetables. I always take a few days to cook it because I like opening my fridge and seeing a spiky green diamond in there! I read somewhere that “It’s the Lady Gaga of Cauliflower,” which is a pretty accurate description. Despite it’s funky look, it tastes just like regular cauliflower. I had seen a recipe recently that used cauliflower as mock couscous and thought that would be a fun experiment. I loved it! I even mixed some of the leftovers into my scrambled eggs in the morning, which was delicious. I will definitely be making this again!


1 large romanesco cauliflower (or two if really small)
1/4 cup water
2 garlic cloves
2 green onions, chopped
1 small carrot, shredded
1/3 cup sliced almonds
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon fresh ginger, minced
Salt and pepper, to taste
Olive oil

1 pound flank steak
1/2 white onion, sliced
2 tablespoons butter
Salt and pepper
Olive oil

Salt and pepper the steak and let it sit for about 15 minutes. Doing this makes it more flavorful! In the meantime, make the couscous.

Chop up the romanesco and add it to a food processor, blending until it resembles the texture of couscous. Best to do it in smaller amounts so it breaks up evenly. Add a little olive oil to a pan and saute the garlic for a minute or so, then add 1/4 cup water and the romanesco. Cook, stirring enough that it doesn’t burn at all. Add the shredded carrot, green onions, and ginger. Next add the cumin and tumeric, then salt and pepper to taste. Lastly, toss in the almonds. Set aside and cover to keep warm.

For the steak, add a tablespoon of butter to a cast iron pan. When it’s nice and hot throw on the steak and cook for 3-5 minutes on each side, depending on the thickness of the cut. Remove from the pan, cover with aluminum foil, and let rest for at least 5 minutes. The steak continues to cook after it comes off the pan, so resting it lets it do its thing and get nice and juicy. While the steak is getting awesome, add a little more butter to the pan and cook the onions until translucent, and making sure to scrape up any goodness leftover from the steak. Cut the steak against the grain and plate with the couscous and onion!