Grilled Flank Steak and Roasted Pepper Chimichurri

Grilled Flank Steak and Roasted Pepper Chimichurri

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 1/2 lbs flank steak
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground red pepper flakes
• 1 tsp cracked black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch cilantro
• 1 bunch parsley
• 2 shallots, diced fine
• 2 cloves garlic, grated fine
• 1/4 cup pitted green olives
• 1/2 cup olive oil
• 3 tbsp sherry vinegar
• Kosher salt

Method:

In a bowl mix the spices together along with 2 tsp of olive oil. Rub the steak with the spice mix and let marinate.

Char both peppers over an open flame until black all over. Place in a bowl covered with plastic wrap and allow to steam for 5 minutes. Peel then dice small.

Chop olives, cilantro, and parsley in a food processor. Add to a bowl along with the peppers, shallots, garlic, olive oil, cumin and sherry vinegar and mix to combine.

Grill steak over medium high heat, turning halfway through, until the internal temperature reaches 145 F (63 C). Let the steak rest for 10 minutes,  then slice and serve garnished with chimichurri.