Spicy Chimichurri Flank Steak over Farro with Grilled Vegetable Medley Recipe

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Craving a dish with a kick? Whether you’re looking for mild spice or heat levels that push the limits of the Scoville scale, spicy dishes always deliver when it comes to delicious, bold flavor. Read on for five recipes from local chefs that bring the heat.

Photography by Hacker Medias

Spicy Chimichurri Flank Steak Recipe

Gerald Curry

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Course dinner

Cuisine American

Servings 4 servings

Ingredients

For the marinade and steak:

2 jalapeños, deseeded
1 bunch cilantro
1 bunch parsley
¼ cup fresh garlic
½ cup apple cider vinegar
½ cup vegetable oil
1 Tbsp. salt
1 Tbsp. pepper
3 lbs. flank steak

For the farro:

1½ cup white onion
¼ cup garlic, chopped
1 Tbsp. unsalted butter
4 cups water or vegetable stock
2 cups farro
Salt and black pepper, to taste

For the grilled vegetable medley:

1 zucchini
1 squash
1 onion
1 large carrot
3 broccoli florets
½ cup extra virgin olive oil
1 tsp. salt
½ tsp. pepper
1 tsp. complete seasoning

Instructions

Start the marinade by blending the jalapeños, cilantro, parsley, garlic, apple cider vinegar, vegetable oil, salt, and pepper. Pour marinade over flank steak and allow to marinate for a minimum of 6 hours.
To prepare the farro, sauté onion and garlic in butter until onions are translucent. Add liquid and farro, and season to your desired taste. Let simmer for approximately 20 minutes or until farro is tender.
To prepare the vegetable medley, thinly slice zucchini, squash, onion, and carrot. Marinate sliced veggies and broccoli in extra virgin olive oil and seasonings for 15 minutes.
After that time, char grill each side 3-4 minutes, removing as much oil as possible in the process.
Once the steak is done marinating, remove from marinade and grill to medium rare for maximum flavor. Plate and serve!

Keyword flank steak, grilled vegetable medley, spicy, spicy chimichurri flank steak, vegetable medley

“I thoroughly enjoy this dish due to the array of colors as well as the fusion of ancient grains with robust Latin inspired herbs and spices. The flavor profile is quite intriguing.” – Gerald Curry, Executive Chef,
The Ooltewah Club