Get ready to impress with this delicious cast-iron New York strip steak topped with bright chimichurri sauce! I love how the ...

flank, or skirt steak. You'll need two different oils -- one with a high smoke point for searing the steak and a flavorful olive oil for the chimichurri. From there, you'll just need white wine ...

For the chimichurri salsa, mix all of the salsa ingredients ... Repeat the process as necessary. For the steak, heat a heavy-based frying pan over a medium-high heat. Rub the oil into the steaks ...

A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. A quarter cup is reserved for drizzling over the finished steak. Steak and chimichurri ...

When you don't know what to throw on the grill one day this summer, consider flank steak. Not only does it have a rich, beefy flavor, but it's actually a lot cheaper than most other steak options.

I could eat this every day. In fact the skirt steak is my “go to” dish on the Depot menu. Chimichurri is in many ways similar to a pesto (without the nuts and parmesan cheese). Originating ...

To make the chimichurri, place the candied peppers in a medium bowl with their liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the ...