I love cilantro, but most recipes only call for a small amount and, unfortunately, most stores only sell it in large bouquets. It makes it challenging to figure out what to do with all the leftovers and it’s easy to forget about it in a fridge drawer. A great way to use it up is by making a steak marinade and a chimichurri sauce.
Grilled Cilantro-Orange Marinated Flank Steak
adapted from
http://www.eatbetteramerica.com/recipes/healthified-cilantro-orange-marinated-flank-steak/f7f39b84-8d06-4f02-896b-f9dddf4b244e
- 1 pound beef flank steak
- 1/3 cup orange juice
- 1/4 cup snipped fresh cilantro
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 /2 teaspoon whole coriander
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
Place steak in a resealable plastic bag set in a large bowl. In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator overnight, turning occasionally. Drain steak. Grill for 8 minutes. Turn steak. Grill steak for 9 to 13 minutes or until steak is medium doneness. To serve, thinly slice steak across the grain and top with chimichurri. If you don’t have access to a grill or the weather doesn’t allow for grilling, you can just as easily broil the steak on high in the oven.
Cilantro Chimichurri
adapted from
http://eclecticrecipes.com/cilantro-chimichurri
- a large bunch of cilantro, about 1 cup packed
- 2 cloves of garlic
- 1/2 cup olive oil
- 2 teaspoons red or white wine vinegar
- 1 teaspoon dried oregano, or 1 tablespoon fresh
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flake, optional
- kosher salt
- pepper
Combine cilantro, garlic, vinegar, oregano, cumin, and optional red pepper flake in a food processor. Pulse until fine. Turn food processor on and stream in olive oil. Season with salt and pepper to taste.
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