Awesome Grilled Flank Steak - with Gaucho Sweet Potatoes and Rustic, Charred Caesar Salad

Transport your family and friends to Argentina by cooking this amazing Argentinian-inspired BBQ with Flank Steak, Gaucho Sweet Potatoes, Burnt Lemons and Rustic Charred Caesar Salad.

I hope you enjoy it! And don't forget to comment and subscribe!


Flank Steak Marinade and Grilling Instructions:
1 cup densely packed cilantro
6-7 leaves fresh mint
2 cloves of garlic
1 red chili pepper (seeds removed)
1.5 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika (mild, spicy or smoked)
½ teaspoon dried oregano
Zest of 1 lime
1/8 cup red wine vinegar
Juice of two limes
¼ cup extra virgin olive oil

1. Heat two stacks of coals in a chimney starter or preheat a gas grill. If using charcoal heat the coals until they are covered in a grey ash. Lay out the coals on a single side of the grill to create a hot patch.
2. While coals/grill preheats, combine all ingredients in a food processor and mix until everything is pureed.
3. Pat flank steak dry with kitchen towel.
4. Place flank steak in a zipper bag and pour half of the marinade in to cover (Reserve the other half of the marinade to drizzle over the steak once it has been grilled). You can use any cut of meat but flank steak works well for this type of cooking and it is significantly more affordable than premium cuts of meat like sirloin or tenderloin.
5. Mix the steak around in the bag with the marinade to coat all of the meat.
6. Place the plastic bag with the steak in it in the refrigerator for 1-8 hours (no longer than 8 hours or the colour of the meat will no longer be pink.)
7. Place the steak on the hot part of the grill (charcoal or gas), flatten the steak out out so that it cooks evenly. Do not move the steak at this point so that it has a chance to sear and caramelize.
8. Flip the steak once pockets of red juice begin to surface on the top of the meat (approximately 5-6 minutes depending on the heat of the grill and thickness of the steak).
9. Continue to cook the steak for another 3-5 minutes until it is medium-rare and has the surface of the steak has the texture of a half-closed fist when
10. Remove the steak from the grill and let it rest on a cutting board for at least 7 minutes.
11. Slice against the grain and drizzle the remainder of the marinade over top.

Rustic Charred Caesar Salad:
2 heads Romaine Lettuce (cut length-wise with cores left in-tact)
1 clove garlic minced
4 anchovy filets packed in oil
1 teaspoon salt
1 teaspoon ground black pepper
Juice of ½ lemon
¼ cup freshly grated parmigiano reggiano cheese (can substitute pecorino, or grana padano)
Dash of Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
2 egg yolks (preferably from free-run chickens)
¼ cup extra virgin olive oil

1. On a cutting board or in a mortar and pestle mash the anchovies and garlic with a pinch of salt until it forms a thick paste. Place in mixing bowl.
2. Add to the bowl and combine the rest of the salt, lemon juice (discard seeds) , black pepper, Worcestershire sauce, red wine vinegar, Dijon mustard and egg yolks.
3. Slowly whisk in the olive oil a little bit at a time until the dressing emulsifies into a creamy dressing.
4. Whisk in the grated parmigiano reggiano cheese and set aside.
5. Char the romaine lettuce on the grill for 15-30 seconds per side.
6. Remove the lettuce to a serving platter and drizzle the dressing over top.
7. Garnish with some extra freshly grated parmigiano reggiano.
8. Serve warm.

Gaucho Sweet Potatoes and Onion and burnt Lemons:
3 sweet potatoes and/or yams
2 lemons
1 or 2 large red onions
Extra Virgin Olive Oil
salt
Aluminum foil for packing

1. Drizzle a little bit of exra virgin olive oil over top of the potatoes and onion and sprinkle with a pinch of salt.
2. Wrap the sweet potatoes and onion tightly with the foil and form a closed pouch so none of the juices escape.
3. Carefully place the onion, sweet potatoes and lemons directly in the coals.
4. Rotate the lemons in the coals and remove them when the outer skin is noticeably burnt (2-3 minutes). Try to leave some parts of the yellow showing for added colour.
5. Cook the sweet potatoes and onion for 15-20 minutes turning them occasionally. Remove from the coals once you can easily pierce through to the center with a fork.
6. Remove sweet potatoes from foil, make an incision in the top (length-wise) with a knife and place a small slab of grass-fed butter in the cavity. Sprinkle with a bit of salt if desired.
7. Cut the lemons in wedges for serving.


I hope you enjoy the video and recipe.

Let me know how it turns out by leaving a comment and don’t forget to subscribe.


N.B. You may notice that at times throughout the video I mistakenly refer to the meat as both Flank and Skirt Steak. Please note I used a flank steak - a skirt steak will work equally well in this recipe!

Music: Bensound - "Brazil Samba"