One of our summer intern’s favorite meals is a blend of some simple ingredients and Beetnik products. She always asks us to make this for her when she’s home from school, and we thought you’d enjoy it, too. Here it is: Flank Steak with Chimichurri Sauce, Roasted Bananas and Polenta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp tamari sauce or soy sauce
- 2 tbsp honey
- 1/2 tsp freshly ground black pepper
Prepare the chimichurri sauce.
Combine the marinade ingredients in a large freezer bag, add the steak and coat the steak with the marinade. Set aside in a refrigerator for 2 hours and up to overnight. Take the steak out of the marinade bag, brush off excess marinade, and season to taste with kosher salt and freshly ground pepper. If you are going to grill, preheat the grill and cook the steak for approximately 4 minutes on each side. Flank steak is best eaten medium rate; well done will make it tough. When the steak is cooked to your preferred taste, remove from the grill, cover with a piece of foil, and let rest for 10 minutes.
While the steak is resting, cook 3 peeled bananas whole over low heat in a skillet with a TBSP of butter, until golden. Turn regularly, and be careful not to cook on too high a heat or the butter will burn.
Heat the Jalapeño Cheese Polenta per the instructions.
Cut the Flank steak across the grain, and serve with the bananas, polenta and chimichurri sauce.