Go Back

Beer Brined Pan Seared Flank Steak with Sage Chimichurri

Print Recipe
Servings 4 servings

Ingredients
  

For the Steak:

  • 1 ½ lbs flank steak
  • 1 ½ cups stout or porter
  • 2 tbs Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • salt and pepper
  • 2 tbs butter

Chimichurri:

  • 2 tbs 20g finley chopped shallots
  • ½ cup 6g fresh parsley
  • ¼ cup 6g fresh sage leaves
  • 1/3 cup 72g olive oil
  • 1 tsp 3g red pepper flakes
  • 2 tbs 15g red wine vinegar
  • 1 tbs l 15g lemon juice
  • 1 clove 3g garlic, smashed
  • ¼ tsp 1.5g salt
  • ¼ tsp .5g black pepper

Instructions
 

  • In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.
  • Place the steak in a baking dish, cover with the marinade. Cover and refrigerate for 6 hours and up to 24, turning at least once while marinating.
  • To make the chimichurri combine all ingredients in a food processor, pulse several times until combined.
  • Remove the steak from the marinade, pat dry. Allow to sit at room temperature for 15 to 20 minutes.
  • Preheat the oven to 400.
  • Pat the steak dry again, if needed, sprinkle on both sides with salt and pepper.
  • Melt the butter in a cast iron skillet over high heat.
  • Add the steak, cook for two minutes, flip and cook on the other side for one minute.
  • Transfer to the oven and cook for 7 minutes or until the thickest part of the steak reads 120 on a meat thermometer.
  • Remove from the pan and allow to rest for ten minutes. Slice against the grain and serve with the chimichurri sauce