California Cooking with Jessica Holmes - Episode 72

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Prepare chimichurri sauce by combining parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil in a bowl.

Season the flank steak generously with salt and black pepper on both sides.

Rub olive oil over the steak to enhance flavor and prevent sticking.

Preheat the grill to high heat, ensuring it's well-oiled to prevent sticking.

Place the steak on the grill, cooking for about 5-7 minutes on each side for medium-rare.

Use tongs to flip the steak, avoiding piercing the meat to retain juices.

Check the internal temperature; it should read 130-135°F for medium-rare.

Remove the steak from the grill and let it rest for 10 minutes to allow juices to redistribute.

Slice the steak against the grain to ensure tenderness.

Serve with chimichurri sauce drizzled on top and garnish with fresh parsley.

Accompany with grilled vegetables such as bell peppers, onions, and tomatoes.

Enjoy with a side of crusty bread or potatoes.

Cooking Techniques

Spice Level: