GRILLED JAVA JOE FLANK STEAK with CHIMICHURRI SAUCE

GRILLED JAVA JOE FLANK STEAK with CHIMICHURRI SAUCE

Flank steak liberally seasoned with our coffee-laced Java Joe seasoning rub
is one of our favorite steak night recipes. Chimichurri Sauce makes for a terrific
embellishment and our recipe is based on the one famed Argentinian grilling expert
Francis Mallman uses.
Chimichurri Sauce:

1 cup water
1 tablespoon sea salt
1 head peeled garlic cloves, finely minced
1 cup finely minced fresh parsley
1 cup finely minced fresh oregano leaves
2 teaspoons crushed red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
Java Joe Flank Steak:
2 tablespoons extra virgin olive oil
1 flank steak, 1 ½ to 2 pounds
3 to 4 tablespoons Java Joe seasoning
1 ½ teaspoons sea salt
1 lime, cut into wedges

1. To make the chimichurri sauce: Pour the water into a small saucepan and
   bring it to a boil. Add the salt and stir until dissolved. Remove from the heat
   and let cool to room temperature. Combine the finely minced garlic, parsley,
   oregano, and red pepper flakes in a medium size mixing bowl. Stir in the red
   wine vinegar and olive oil, followed by the cooled salted water. Transfer to a
   storage container and keep in the refrigerator until ready to use. Chimichurri
   tastes best when made at least one day in advance and will keep in the
   refrigerator for 2 to 3 weeks.
2. Prepare the flank steak: Brush the olive oil over both sides of the flank steak
   and then season each side with 1 ½ to 2 tablespoons of the Java Joe
   seasoning and a sprinkling of the 1 ½ teaspoons salt, gently rubbing the
   seasoning into the meat. Let the seasoned steak stand at room temperature
   for 45 minutes prior to grilling.
3. When ready to grill, preheat a gas or charcoal grill for grilling over medium-
   high heat.
   
4. Grill the flank steak over direct heat for 3 ½ to 4 ½ minutes per side, until an
   instant-read thermometer registers 125 F. for medium-rare meat. Remove theflank steak from the grill and place on a carving board. Let rest, tentedloosely with foil, for 7 to 10 minutes. Slice the steak thinly across the grainand spoon some chimichurri sauce over the slices. Serve at once.

Serves 4 to 6

Written by Sarah Leah Chase