We went exploring at a new Farmer’s Market last weekend and picked up chimichurri sauce from one of the vendors. Usually, I like to make my own pesto and sauces, but I made an exception with this one. The flavor was fresh and the garlic did not overwhelm the other ingredients. Also, this sauce was my concession to what I really wanted to buy.
The vendor was from an Argentinean restaurant, Gaucho Burger, and they were selling chimichurri sauce and Gaucho Burgers made with sliced roasted pork, lettuce, tomato and slathered in chimichurri sauce. I really wanted one of those burgers. The pork roast had a slight pink color, looked juicy and seasoned throughout with chimichurri. It looked perfectly cooked and delicious. Unfortunately, it was only an hour past my breakfast so I could not justify eating a big burger. I settled on buying their chimichurri sauce instead.
Settled on is not a fair statement because chimichurri sauce can stand on its own merit. It is an Argentinean sauce made with parsley, oregano, garlic, red pepper, olive oil, and vinegar. It is traditionally used as a condiment or marinade for beef. However, I am sure it will taste great on chicken, lamb, pork, fish and grilled vegetables. The sauce’s bright taste comes from fresh parsley and vinegar. Yet, the flavor is nicely balanced with minced garlic, oregano and red pepper flakes. That bit of acid brings all the flavors together and tones down the sharp bite of fresh garlic. I love it. You can make it hot, mild, thick or thin. It is easily adaptable for any type of food.
Once home, I knew exactly how I wanted to use the chimichurri. With not enough time for a pork roast, I decided on butterflied flank steak with a layer of chimichurri sauce. After spreading the chimichurri over the meat, I rolled-up the flank steak and secured with kitchen string. The result is a steak that looks like a roast with a spiral of chimichurri sauce throughout the middle. It is tender and full of flavor.
Rolled flank steak tastes great grilled, or you can sear the meat in a skillet on the stove then finish cooking in the oven. Serve the rolled flank steak with chimichurri sauce hot or at room temperature. This makes it a perfect choice for entertaining. It is also easy enough to make during the week. Just butterfly, layer, roll-up, and refrigerate during the day. When you come home, it is ready for cooking.
Tips or Success for Rolled Flank Steak with Chimichurri Sauce
Butterflying the flank steak is an easy thing to do, but if you do not want to butterfly the flank steak yourself, ask the butcher to do it. Make sure the butcher cuts through the meat beginning on the long side of the flank steak.
Compared to other steak cuts, flank steak is a tougher piece of meat. However, with extra preparation and proper carving, a tender slice of flank steak is possible. The muscle fibers, also known as the grain, are distinct. When carving flank steak, carving the meat thinly on a diagonal and across the grain, creates tender slices of steak.
The same technique applies to rolled flank steak. When rolling up the flank steak, make sure to roll it across the grain. You will see the muscle fibers running the length of the meat. This way, when you carve the rolled flank steak you will cut the meat across the grain at the ends.
For best results, serve flank steak medium-rare. Well done flank steak is tough to chew. An instant-read thermometer is great for determining the level of doneness for a thick piece of meat. The internal temperature for rare beef is 125˚F (52˚C) and medium-rare is around 130˚F (54˚C). I stopped cooking my rolled flank steak close to 125˚F (52˚C), then I let the steak rest and continue to cook with the residual heat for 10 minutes. This is an easy step to do and prevents overcooking the steak.
It is a little more difficult to gauge the temperature in a stuffed piece of meat, you need the thermometer to be in the center. Also, how red the juices are will tell you how far along the cooking process is. The redder the juice the rarer it is. If you pierce the meat and no juices appear it means one of two things: the meat is barely cooked, or it is well done and dry.
More flank steak recipe ideas:
Included with my rolled flank steak recipe is a recipe for chimichurri sauce that I slightly adapted from Simply Recipes website.
Rolled Flank Steak with Chimichurri Sauce
- For the Chimichurri Sauce
- 1 cup 250 ml firmly packed Italian parsley leaves
- 5 medium garlic cloves
- 2 TB fresh oregano leaves
- 1/3 cup 75 ml extra virgin olive oil
- 2 TB red wine vinegar
- 1/2 tsp Kosher salt
- 1/4 tsp red pepper flakes
For the Flank Steak
- 1- 1.5 - 2 lb 750 g - 1 k flank steak
- 3 oz - 4 oz 75 g- 125 g chimichurri sauce
- Kosher Salt about 1/4 teaspoon
- Fresh ground black pepper
Add the parsley, oregano, garlic in a food processor and process until finely pureed. When necessary, scrape down the sides of the bowl to get everything processed evenly. (See Note)
Add the herbs to a small bowl, then whisk together the herbs with the olive oil, vinegar, salt and red pepper flakes. Taste and adjust the seasoning.
Use right away or store, tightly sealed, in the refrigerator for a couple of days.
Prepare the flank steak
Place the flank steak on a cutting board in front of you with the short end facing you, and the meat fibers running perpendicular to you.
Butterfly the flank steak. Using a long, thin, and sharp knife, like a boning knife, cut the flank steak in half through the thickness of the meat. Beginning at the outer long side, either your right or left. Cut through the middle thickness of the steak, pulling back the top layer as you go. Keep the knife blade level to the countertop so you do not cut up or down, just straight across. Cut the flank steak open until you reach a half an inch from cutting all the way through at the opposite side. Open the steak like a book.
Press on the seam with the heel of your hand to smooth out any uneven dumps.
Sprinkle about a 1/4 teaspoon of Kosher salt over both sides of the flank steak.
Spread the chimichurri sauce over the side of the flank steak you just cut open.
Staring at the long side, either right or left depending on your dominant hand, roll up the steak with the meat grain running long and perpendicular to you.
Once rolled up, tie up your flank steak roll with kitchen twine. I use 5 ties up the length of the rolled steak. Trim off the long ends of the string.
Rub any escaped chimichurri sauce over the exterior of the steak. Cook right away or let marinate wrapped in plastic in the refrigerator. Marinate for no more than 8 hours.
Cook the steak.
Rolled flank steak is great cooked on the grill, or seared in a grill pan or skillet, then baked in the oven. If you marinated it in the refrigerator, bring the flank steak up to room temperature before you start cooking it. I usually take the meat out about 30 minutes to an hour before I start cooking it.
Prepare the grill for direct and indirect heat areas. Oil the grill before placing the meat down. When the grill is nice and hot place the rolled flank steak directly over the flames on the grill (direct heat). Sear the meat. Turn the meat every couple of minutes and sear all sides of the surface, about 8 to 10 minutes total. Once the meat is seared, move it over to the side of the grill prepared for indirect heat. Cook for about 10 minutes, covered. Check the internal temperature. If the temperature in the middle of the meat is around 120˚F - 125˚F (49˚C- 52˚C), the steak is done cooking.
Remove the flank steak from the grill and let it rest covered with foil for 10 minutes. This resting period should produce medium-rare rolled flank steak, about 130˚F - 135˚F (54˚C- 57˚C).
Preheat the oven to 375˚F (190˚C / Gas Mark 5). Heat and lightly oil a skillet or grill pan large enough to hold your rolled flank steak. When your pan is almost smoking, sear your flank steak, turning it over every 2 minutes searing the steak all over. When the flank steak is seared, place the pan with the flank steak in the oven and cook. After 10 minutes, check the internal temperature. Stop cooking when the internal temperature in the middle of the rolled steak reaches between 120˚F - 125˚F (49˚C- 52˚C). Place the rolled flank steak on a cutting board and let it rest covered in foil for 10 minutes. Medium-rare meat has an internal temperature of, 130˚F - 135˚F (54˚C- 57˚C).
Slice and Serve
Cut off the ties and slice the rolled flank in 1/2- inch slices across the grain. Serve warm or at room temperature.
Leftovers make great sandwiches with a chimichurri mayo, lettuce, tomato, and your favorite bread or roll.
If you do not own a food processor, you can make the sauce by finely mincing the herbs with a knife.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
What I love about cooking is its split personality. Cooking requires technical precision, but also a certain amount of flexibility. It seems like an odd arrangement, but both precise technique and the ability to be spontaneous and adapt, happily co-exist when the heat is on. Technique, experience and intuition dance together and enlighten the cook toward a delicious masterpiece.
Inspiration and real-time situations influence a cook’s technical strengths and creativity. How many creative works of art and scientific truths have evolved out of “mistakes”? And, where would the world be without the creative spirit to “fix” them? I do my best to plan and be prepared whenever I start to cook a meal. However, I can’t tell you how many times I started cooking something and realized I was missing one or more of the required ingredients, the chicken went bad overnight, or had the wrong size pan. Damn, now what? A quick survey of the situation and my pantry, something unintended develops and who knows could be a new family favorite.
I rely on recipes I call my foundations. These recipes can easily adapt to any of life’s unexpected adventures, or my creative whims. One foundation recipe is Oven Baked Chicken with Shallots and Fennel. I fall in love with roasted fennel every time I eat it, and this recipe is no exception. The subtle sweetness of the fennel compliments the richness of the caramelized shallots and roasted chicken. I will also seek out any excuse to use fresh tarragon. Still, the bones of the recipe allow me to develop many reincarnations at whim or by necessity.
Oven Baked Chicken with Shallots and Fennel is not complicated to make, or have a lot of speciality ingredients. A total bonus is, it does not require my full attention while it is cooking. Yet, there are a couple of technical factors that will influence the recipe’s outcome. The obvious one is knowing when the chicken is properly cooked. Undercooked chicken will make you sick and overcooked chicken is chewy and dry. The not so obvious influence is the baking pan.
Tips for Success making Oven Baked Chicken
In this instance size, does matter. The size and type of pan will determine how long the chicken will cook, and how it will cook. The higher the sides the more pan juices will develop. Too large of a pan and the juices will dry up. A pan that is too small will not allow for enough air circulation to achieve crispy skin and have the chicken cook properly.
I baked eight pieces of chicken with all the vegetables in a roasting pan that was 16″ x 11” x 1 1/2″ (41cm x 27.5 cm x 4 cm) in size. The finished meal was perfectly baked chicken with crispy skin, caramelized shallots and plenty of pan juices. Yet, being flexible is my mantra so use whatever baking pans you have. The size of the pan is more important, than the type of pan. Hopefully you have a baking dish with sides. If you only have small pans, divide the recipe between two pans. The outcome might be slightly altered, but more importantly you can still make this delicious baked chicken dinner without making a trip to the store.
Second, be observant and listen to the chicken with your senses. The chicken will tell you when it is done. Pierce the chicken at its thickest part with a fork, and take note about how much resistance you feel. The fork will slide through a perfectly cooked piece of chicken with little resistance. You should see clear liquid flowing out of the holes made by the fork. If you see cloudy or bloody juices spilling out of the chicken, the meat needs more time to cook.
Additionally, you can cut open the meat and look inside. It is better to cut across one piece of chicken then serve undercooked chicken to your friends and family. Chicken meat that is properly cooked, is not pink or appears raw. It should be juicy as well. The meat is overcooked if it looks dry and there are no flowing juices. The internal temperature for just cooked chicken is between 165˚F and 170˚F.
Flexible Tips for Oven Baked Chicken
I like to follow the recipe exactly as instructed the first time I cook it. I learn about how to prepare a new dish and about the author. Learning new techniques is fun, but so is being creative and adapting to my set of circumstances. So, after the first trial run, I am comfortable adapting a recipe to fit my mood, or to what is in my pantry.
Oven Baked Chicken with Shallots and Fennel is a balanced chicken dinner accented with tarragon, vermouth, garlic and lemon. If necessary you can adjust the ingredients, including the amount of time to marinate the chicken. Don’t like vermouth, no problem switch it with a dry white wine. The fresh herbs are not available at the store, fear not and use dried herbs. Can’t find shallots, regular onions sliced into thin wedges will suffice. No time to marinate the chicken, no worries it will still taste fine if you mix everything together right before you cook it. The depth of flavor may not be as intense, but it will be satisfying and delicious.
Cooking a meal should not be stressful. I always say use what you’ve got and enjoy the process. Technique is your friend that sets the foundation but also allows you to be creative and adapt to any of life’s mistakes and adventures.
Oven Baked Chicken with Shallots and Fennel
- 8 Skin on bone in Chicken Thighs or combo of breasts and chicken*
- 1 1/2 tsp Kosher salt
- 8-10 cloves of garlic divided
- Zest of half a lemon plus 1 whole lemon cut into 8 wedges
- 2 sprigs fresh thyme
- 3 sprigs fresh tarragon
- 1/2 cup dry vermouth divided
- 2 Tbs olive oil
- 1 1/2 tsp honey
- 2 tsp Dijon mustard
- 1 tsp fresh ground pepper
- 1 fennel bulb and fronds
- 8 small shallots
Trim the chicken thighs of extra skin and if using chicken breasts cut each breast in half. Arrange the chicken on a tray. Sprinkle the chicken on all sides with Kosher salt and let rest on the counter while you make the marinade.
Peel the garlic, remove the green germ, and mince half of the garlic cloves. Place the minced garlic in the mixing bowl. Strip the thyme and tarragon leaves from their stems and finely chop. Add the herbs to the bowl. Add the lemon zest, mustard, honey, olive oil, ground pepper and 1/4 cup vermouth to the bowl and whisk together until incorporated.
Cut the fennel bulb in half, remove the core and thinly slice the bulb, no more than a 1/4 inch. Reserve the fennel fronds and set aside.
Peel each shallot then cut each bulb in half. Set aside with the fennel.
Add the chicken to the marinade then use your clean hands and mix the chicken until each piece is thoroughly coated with the marinade. Add the sliced fennel, remaining garlic cloves, and shallots then mix them all together. Cover the bowl with plastic wrap and let marinate for 1 - 3 hours. Marinade the chicken in the refrigerator if longer than one hour.
Preheat the oven to 425 F, 15 minutes before you want to bake the chicken.
Spread the chicken, fennel and shallots over a large roasting pan that is just large enough to accommodate all the chicken without crowding the pan. You can slip the fennel under the chicken.
Place the lemon wedges around the pieces of chicken, fennel fronds and the remaining 1/4 cup of vermouth to the roasting pan.
Bake the chicken and vegetables for 20 minutes. Baste the chicken with pan juices and bake for 20 more minutes. Check to see if the chicken is done. The chicken is done when piercing the chicken with a fork, there is little resistance and the juices are clear. The internal temperature should be between 165F and 170F.
When done, remove the chicken from the oven and let it rest for 5 minutes. Serve the chicken with the fennel, shallots and lemon, drizzled with remaining pan juices.
If you prefer, you can make this dish with boneless and skinless chicken thighs. Reduce the oven temperature to 400F. If the chicken did not brown as much as you like put the chicken and vegetables under the broiler for a couple of minutes. I do not recommend making this with boneless chicken breasts because they will cook to quickly and the vegetables will not be done. Boneless chicken breasts get mushy if they are marinated for more than an hour.
The roasting lemon wedges with chicken adds great lemon flavor. You can eat the lemon slice rind and all. Use only lemons with a thin rind. Too much lemon pith does not taste very good.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Up until recently lamb was a special occasion meal that was right up there with crab for my requested birthday celebration. I love lamb, but it can be pricey, especially for a family of 5. My five are not your average eaters, 3/5 of them are big, athlete, hungry eaters who devour their meal in half the time as everyone else. Needless to say, we did not serve lamb on a regular basis when my sons were all living at home.
Now that we are two serving lamb, especially lamb chops, is more affordable and we do not have to wait for a special occasion to have a treat. At my grocery store the rib lamb chops come already cut up into single rib pieces and will cook in less than 5 minutes on the stove. To make delicious lamb chops all you need is a small amount of preparation and a couple of standard ingredients. The lamb chops are so delicious very little needs to be added in for flavor. Do not be intimidated, believing that lamb chops are “gourmet” and will be difficult to prepare. They are little gems and so easy to prepare.
How to make lamb chops
First take the lamb chops out of the refrigerator 1 hour before you want to cook them. Take them out of the packaging and arrange on a plate. Blot both sides of the lamb chops with a paper towel, then sprinkle a pinch of Kosher salt lightly but evenly over the lamb chops on both sides. At this point you can decide how “fancy” you want to get. I like to sprinkle ground sumac and a bit of chopped fresh rosemary, but you can decide what, if any herbs and spices you would like to add. If you do not have sumac, salt and rosemary will be just fine. I do not apply ground pepper at this time because when I cook meat with ground pepper, the pepper can burn in the pan or on the grill and have a bitter taste.
Let the seasoned lamb chops rest on the counter for one hour. The meat will come up to room temperature, which is what you want. Beginning the cooking process with meat that is at room temperature vs 40° F, means less cooking time. There is no need to cover the lamb with plastic wrap, just keep them undisturbed on the counter. If you are nervous about having uncovered meat on your counter, loosely cover the lamb with plastic wrap.
When you are ready to cook the lamb chops, use a skillet, cast iron pan, or grill pan, and heat the pan on the burner on high heat. Add a drizzle of oil (canola or olive oil) to the pan, just enough to lightly coat the bottom. You are ready to cook the lamb chops when the pan is hot and the oil will be shiny and just about to smoke. Arrange the lamb chops on the pan, turn the heat down to medium-high heat, and cook for 2-3 minutes undisturbed. Be careful not to crowd the pan by adding too many lamb chops. Depending on the size of your pan and how many lamb chops you are cooking, you may need to cook the lamb chops in a couple of batches. In my 12-inch cast iron skillet, I can cook 5-6 rib lamb chops at a time.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.