Sirloin Flap Steak with Chimichurri Sauce

 

One of the my favorite experiences of buying from local farmers is the experience of discovering new goodies that are sometimes not easily found in the supermarket. It's how I found the delicate oniony ramps, discovered that fava bean greens are edible and how I found out about an obscure cut of meat called the sirloin flap. Sirloin flap is very similar to skirt steak except it's leaner and from our experience more tender and flavorful. After years of sirloin flap absence because we moved far away from our favorite meat vendor, we happened across it again this weekend at a local market and we brought home the entire supply with no regrets. 

Although this steak is very good by itself we made a chimicurri sauce that stood well against the grilled meat and served as a bright and bold contrast.  A heady California cabernet could accomplish the same but the chimicurri offers another dimension of exciting flavors for the summer. 

Mark Bittman's Chimichurri Sauce
From Food and Wine | September 2004
Ingredients

• 2 cups chopped parsley
• 2/3 cup extra-virgin olive oil
• 6 tablespoons fresh lemon juice
• 2 tablespoons minced garlic
• 2 teaspoons crushed red pepper
• Salt and freshly ground pepper
• 4 pounds sirloin flap or skirt steak

Method

1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
2. Season the steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.