Cake 'n' Knife

Savoring life, one recipe at a time

Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

Flank Steak with Spicy Chimichurri 2

I am battling exhaustion this week. I can barely keep my eyes open, let alone figure out how to function. The past two months are definitely catching up with me. Oh and it’s basically November now – where did this year go?!

I have to apologize; I am a bit all over the place today. It’s tragic how bad it’s gotten. I could barely write a happy birthday note yesterday. I swear I stared at the blank card for about 10 minutes before putting pen to paper and writing an extremely short, poorly worded note…

Flank Steak with Spicy Chimichurri

But let me tell you about this steak. If you need a go-to steak rub, this is the one you’ll want to use time and time again. It’s just the right balance of smoky and sweet flavors. As soon as you add in the spicy chimichurri, you get smacked in the taste buds with FLAVOR. I love to combine different smoky, sweet, and spicy flavors into one bite – it makes every meal an adventure!

I am really trying to up my game on sauces right now and this chimichurri is a direct product of that effort. Sauces are so simple to make and they add so much to a dish! I know I am going to be whipping up this chimichurri and keeping it in my refrigerator for those nights I come home completely exhausted with no desire to cook a complicated meal. Just cook up some chicken, steak, or shrimp and top with the sauce.

Flank Steak with Spicy Chimichurri 4

Voila! Delicious, flavorful dinner in a flash!

Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri
 
This smoky sweet dry rub packs the steak with flavor and is the perfect compliment to the spicy chimichurri sauce.
Serves: 4 + extra chimichurri
ingredients
  • STEAK
  • 2lb flank steak
  • ½ Tbsp garlic powder
  • ½ Tbsp onion powder
  • ¼ Tbsp paprika
  • ½ Tbsp salt
  • ½ Tbsp pepper
  • ½ Tbsp brown sugar
  • CHIMICHURRI
  • ⅔ cup fresh parsley
  • ⅔ cup fresh cilantro
  • 4 cloves garlic, chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp red pepper flakes
  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • ¼ cup olive oil
directions
  1. In a small bowl, combine all the spices for the dry rub. Cover the flank steak on all sides evenly with the dry rub. Place steak in a Ziploc bag and marinade in the refrigerator for at least 3 hours but overnight is ideal!
  2. Add all the ingredients, except the olive oil, for the chimichurri sauce to the bowl of a food processor. Turn the food processor on and slowly add in the olive oil through the opening of the food processor lid. Process until the mixture is well combined, approximately 30 seconds. Remove from processor and store in an airtight container in the refrigerator until ready to serve.
  3. When you are ready to cook the steak, heat the grill or a grill pan over medium-high heat. Remove the steak from the bag. Add the steak to the hot grill or grill pan, and cook on each side for approximately 2-3 minutes for medium-rare to medium doneness.
  4. Remove steak from grill to a cutting board. Cover in foil and allow to rest for at least 10 minutes. Slice and serve with the chimichurri.

 

Wednesday Slice

photo

1. Fall cider mocktails are the greatest invention EVER. Love love love.

2. I came home to my hubby’s chili the other night and it was the best surprise EVER. Have I mentioned how much I love his chili? Because it’s the best. Seriously. Hands down. There’s no way I or anyone else could do it better. GAH I am so ready for cooler weather now that I’ve had my first bowl of chili!

3. OK Go, you are insane and oh-so awesome! HOW DO THEY DO THIS?!

4. This savory french toast is blowing my mind. WANT.

5. Song of the Week is Michael Jackson’s Thriller,because HALLOWEEN IS FRIDAY!

6. Hahahahaha oh Jim Carrey…

7. Are you dressing up for Halloween this year? I am on the fence and just can’t make a decision… Should I dress up as a Game of Thrones character or would that be geeking out just a wee bit too much…?

Leftover Halloween Candy Cake with KitchenAid® Streamline Ceramic

Halloween Candy Cake 3

With Halloween at the end of the week, I am already thinking about what I am going to do with all the leftover candy I inevitably end up with. Generally it will sit in a bowl for months as my husband and I pick at it, until we eventually throw it out with our yearly resolution to lose weight after the holidays.

Instead of being plagued with leftover Halloween candy for months (possibly until next Halloween… I hate to admit it, but it’s happened in our house before…), why not use it all in one big candy cake? No one can say no to cake, especially when it’s covered in candy! And today, we’re cooking with KitchenAid® Streamline Ceramic(more…)

Roasted Butternut Squash, Goat Cheese, & Walnut Crostini

I really did try to take a break from goat cheese and bread in an effort to be healthy and eat in moderation… But then I made these crostini and remembered just how goooooooood goat cheese and bread are….

Fall Bruschetta 2

If I could have a love affair with any food, I think it would be bread. Apparently this is not a new idea; when reading The Man Who Ate Everything by Jeffrey Steingarten I happily found that he devotes an entire chapter to bread. My favorite section out of the entire book is “Bread is the only food I know that satisfies completely, all by itself. It comforts the body, charms the senses, gratifies the soul, and excites the mind.”  (more…)