This dish is in homage to a dish that Ingrid and I had on a visit to Eugene, Oregon a number of years ago. This was one of our first experiences at a farm to table restaurant (Adam's Sustainable Table - no longer open) and we were blown away by the simple but incredibly flavorful approach to food. Ingrid and I prefer grass-fed beef - as it is higher in Omega 3 fatty acids than corn-fed beef and comparable cuts are usually much more tender.
1 Flank Steak (though any steak will
do)
Salt
Pepper
Chimichurri Sauce (click here for the recipe)
(1) Start your grill. Though more labor intensive, I prefer a charcoal grill as it imparts a little more flavor.
(2) Season both sides of the flank steak with salt and pepper.
(3) Grill steak until done to your preference. I prefer medium rare, though truth be told I'll eat steak at any level of doneness.
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