Treat Dad to delicious steak from the grill! Perfectly grilled meat is a great way to anchor a celebration meal! Our version of tender flank steak is filled with savory flavors from the marinade and grilling process itself. The steak is further enhanced with the fresh herbal flavors of a tantalizing chimichurri sauce, and the bursting freshness of blistered cherry tomatoes.

Marinated Flank Steak With Chimichurri & Blistered Cherry Tomatoes
Serves 4

Ingredients:
1 (2 lb) flank steak
8 oz cherry tomatoes

For the Marinade:
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder

For the Chimichurri:
1 cup fresh flat-leaf parsley (stems are ok)
1 cup fresh cilantro (stems are ok)
2 garlic cloves, peeled
1 small shallot, halved (about 2 tablespoons)
1 small jalapeño pepper, quartered, seeds removed
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
3/4 teaspoon dried crushed red pepper
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:
1. WHISK THE MARINADE ingredients together until combined, and then pour over the flank steak. Chill and marinate in a sealed container or bag for 1 hour, or up to overnight. Allow the steak to come to room temperature for about 20 minutes prior to grilling.

2. PREPARE THE CHIMICHURRI SAUCE. In a powerful blender or food processor, combine all of the chimichurri ingredients and pulse until well combined but still with some texture to the sauce. Set aside until ready to serve with the cooked steak.

3. GRILL THE STEAK! Fire up the grill, preheat the grill to high. Place the steak on the grill, and cook for 3-4 minutes, flip once, and cook for another 3-4 minutes. Continue grilling and flipping until the internal temperature reaches 135°F for medium-rare.

4. REMOVE THE STEAK FROM THE GRILL, and let it rest for 10 minutes to let the juices set and reabsorb.

5. WHILE THE STEAK RESTS, PREPARE THE BLISTERED CHERRY TOMATOES. Toss the tomatoes in 1 tablespoon of olive oil. In a cast iron skillet on the stovetop or in a grill basket on the grill, cook the cherry tomatoes. Sear and toss until the tomatoes begin to blister, and just begin to crack open. Remove from the heat.

6. When ready to serve, cut the steak into thin strips slicing against the grain.

7. Serve with a generous spoonful of chimichurri sauce and several blistered cherry tomatoes.

Try this decadent flank steak ragu for dinner! This dish delivers on flavor - the hearty, tender bites of beef are bathed in a rich, red sauce which pairs perfectly with silky pappardelle noodles. Try it -- you’ll love it! Serves about 8.

Ingredients:
2-1/2 to 3 lb flank steak
1/2 teaspoon Kosher Salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons canola oil
1 large shallot, diced (about 1/2 cup)
6 cloves garlic
3 carrots, sliced into half moons
2 tablespoons flour
1 cup red wine
2 (28 oz) cans crushed tomato
1 ( 6oz) can tomato paste
1 cup beef broth
2 sprigs fresh rosemary
2 bay leaves
2 lbs pappardelle pasta
fresh parsley, for garnish
shaved parmesan, for garnish

Directions:
1. Preheat the oven to 325 degrees F.
2. Season the flank steak on both sides generously with kosher salt, pepper, and thyme. In a large Dutch oven, on high heat, sear the flank steak on both sides in the canola oil until browned (about 3-5 minutes per side). Remove from the heat, and then slice (against the grain) into four-six large cuts about 2" wide.
3. Add olive oil to the Dutch oven, and sauté the shallot until it softens, add the garlic and carrot, and sauté for another minute.
4. Sprinkle the vegetables with flour and stir until coated.
5. Deglaze pan with red wine and bring to a simmer.
6. Add the crushed tomato, tomato paste, beef broth, rosemary, bay leaves, and seared steak pieces back to the pot.
7. Cover and braise for 2.5-3 hours in the oven until the steak is tender. Use two forks to shred the meat. Return the shredded meat to the sauce.
8. Meanwhile, prepare the pappardelle according to the package instructions.
9. Serve the ragu on a bed of noodles with a garnish of parmesan cheese and parsley.

Slow Cooker Method: Follow steps 1-6 then cook in a slow cooker for 4-6 hours on high or 8-10 on low. Shred the meat and add to the sauce. Electric Pressure

Cooker Method: Follow steps 1-6 then cook for 1 hour on high pressure, carefully release the pressure. Shred the meat, and add to the sauce. Switch to the sauté mode and stir until the desired sauce consistency is reached.