Flank steak (or skirt) are my go-to for large BBQ sit-down dinners, as they are easy to grill, well-priced and almost impossible to overcook. I find cooking rib-eyes and other similar cuts a bit of a challenge for a large, yet casual, gathering. This recipe is for the meals you want to kick back, have some great food and wine and talk the night away.
I would start this dinner with Panzanella with a twist, followed by flank steak with Curry Pasta Salad with Broccolini on the side. The pasta is also a veggie dish so it covers the entire meal and can be made well before your guests arrive. The salad can be prepped in advance and mixed together and dressed 15 minutes or so before sitting down.
- 2 two-pound flank steaks
- Kosher salt and freshly ground black pepper
- Chimichurri Sauce
- Set the grill at full blast and shut the lid for at least 15 minutes to get it hot as possible
- Let the meat rest on the counter for 30 minutes to get to room temperature. Brush the steaks with olive oil, rain liberal shakes of salt and put on searing hot grill for 4 minutes each side and let rest for 10 minutes
- Slice with the grain and put on a platter, pour the Chimichurri Sauce down the center and serve (or served on the side)