Salt & Pepper Flank Steak & Chimichurri Sauce

I was free to putter around in my community garden last Sunday, on a scheduled but very relaxing “annual work day.” It was the perfect pairing of purging and planting. I’m committed to growing my own, organically, in support of Earth Day every day.

For 5 hours I sat on the dirt and woodchips weeding crab grass from between the plots, catching up with friends (after what has felt like an eternal winter,) and planted chard, greens, carrots and beets. The lure of home baked goodies, donuts and coffee bring the whole family out and everyone mucks in. All the while, my #slowdownsunday seasoned flank steak was cooking.

The only thing left to do when we came home was to blend the chimichurri sauce, a rich and vibrant dressing to serve with the steak. The steak is best served warm with the chimichurri sauce spooned over the top, with crushed potatoes underneath to catch the juices.

In the second week of our Zen Blend instagram giveaway #slowdownsunday we encourage you to share a picture of what you did to relax last weekend.

Here is how to enter:

1) Take a picture and post what you are doing to your instagram account 2) Tag the picture ‪#‎slowdownsunday 3) Tag the picture with @zencooks 4) Choose one instagram friend to give a Sunday and tag them. * We will draw one pair of winners at random the following Sunday 26th at 12 noon CST.

Prep Time: 10 minutes

Cooking Time:  8 hours LOW or 4 hours HIGH

Servings: 4-6

Ingredients

parsley stalks from 1 bunch parsley

2 small branches of oregano from a pack

2 lbs flank steak

1 tsp black pepper, ground

½ tsp salt

Chimichurri sauce

2 cups packed fresh Italian parsley leaves

1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)

4 medium garlic cloves, peeled and smashed

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

3/4 cup extra-virgin olive oil

½ tsp black pepper, ground

½ tsp salt

Spray your slow cooker insert with non stick spray. Lay the parsley and oregano stalks in the bottom.

Season the flank steak with salt and pepper.

Lay the steak on the bed of parsley and oregano. Cover and cook on LOW for 8 hours.

Meanwhile, blend all the ingredients for the chimichurri sauce in a small blender.

Zen Moment

“I know there is strength in the differences between us. I know there is comfort, where we overlap.”
― Ani DiFranco