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Grilled Flank Steak topped with Chimichurri Served With Fried Plantain/Tostones

June 9, 2020 · Speshyl · Leave a Comment

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Grilled Flank Steak topped with Chimichurri alongside fried Tostones
Grilled Flank Steak topped with Chimichurri alongside fried Tostones

This post contains affiliate links.

Using a cast iron grill pan, you can create a perfectly Grilled Flank Steak from the comfort of your home kitchen. Topped with Chimichurri Sauce and served with Fried Plantain/Tostones, this recipe is sure to have your guests begging for more.

Grilled Flank Steak topped with Chimichurri alongside fried Tostones

Grilled Flank Steak

Welcome to The Daily Speshyl: Summer Series! We’re kicking off June with recipes you can enjoy all summer long. Today you will experience the first of many recipes I have lined up for the blog this summer. This includes grilled foods, side dishes, picnic necessities, & cocktails. Grilled Flank Steak with Chimichurri Sauce served alongside Tostones is the first player up to bat.

I live in a NYC apartment, and anyone that lives in NYC knows that it can be hard to find access to a grill. Combine that with the current situation we’re all dealing with– with stay at home orders due to CoVid-19– and it suddenly becomes even harder to enjoy a nice grilled steak. However, I have cracked the code! I don’t know why it took so long for me to realize that using a cast iron grill was the perfect substitute, but we’re here now & that is all that matters. Now this is not to say you cannot make this recipe on an actual grill, because you absolutely can! You will enjoy it either way. Let’s jump into the recipe with a video tutorial & a few notes below.

Let’s Make The Chimichurri & Totones!

This recipe will be one of the simplest things you can make in your kitchen. Here are a few key steps that you will take:

  • Make the Chimichurri: This step takes about 10-15 minutes total. I have a recipe for Chimichurri that you can find here. It is a sauce full of fresh herbs, garlic, shallots, olive oil, red wine vinegar, red pepper flakes, salt and freshly ground black pepper. You will be using half of the batch to marinate the steak, and reserve half to serve on top. This recipe makes about 1-1 ½ cups of sauce, so you may have some leftover depending on how much you want to top your steak with. You can reserve the extra sauce in an airtight container for 2-3 days. It can be used on literally anything– meat, seafood, poultry– whatever your heart desires.
  • Prepare & Fry the Tostones: For this recipe you’re going to use 2 green plantains. We’re peeling and chopping the plantains into one inch pieces, and soaking them into a mixture of water, kosher salt, and whole garlic clove. This gives the plantains a chance to soak up all of those divine flavors for 30 minutes and up to an hour. You will then pat the plantain dry so that there won’t be a grease explosion when you place them into the frying pan with oil to cook. They take about 2-3 minutes per side to get them golden brown. You will use a tostone press or the bottom of a glass cup to smash the plantains until they’re ¼ inch thick, dip them into the water, salt, and garlic solution for 5-10 seconds, pat them dry, and fry them for an additional minute. To finish them off, place the plantains on a plate lined with paper towels so the excess oil will drain off. Season them with salt while they are still hot.

Let’s Make The Grilled Flank Steak!

  • Grill the Steak: After the steak has been marinated for at least one hour, you’re going to remove it from the ziploc bag and wipe off as much of the chimichurri sauce as possible. If you leave it on, the sauce is sure to burn on the grill once we place the steak on it. Through marination, the flavors from the sauce will penetrate the meat. This means that there is no flavor loss once the sauce is wiped off. Sprinkle the steak with salt, fresh ground black pepper, and vegetable oil. Be sure everything is rubbed in well, and coats the entire steak. Preheat your grill pan over medium high heat and cook the steak for 7 minutes per side. This will give you a steak that is medium doneness. Cook shorter for rare/medium-rare and longer for medium well/ well done. I suggest sticking with medium doneness for this cut of meat, since it will become tougher the longer it cooks. Let the steak rest for 10 minutes so the juices redistribute in the meat instead of running out onto your cutting board. Cut against the grain into thin slices and top with your reserved chimichurri sauce.
Grilled Flank Steak topped with Chimichurri alongside fried Tostones
Grilled Flank Steak with Chimichurri

Tips For The Best Results

  1. For an accurately cooked steak (or any meat, fish, poultry you make) use a food thermometer! I knew that this steak was done once I used my meat thermometer and saw a reading of 145 degrees F. If I hadn’t used a thermometer, I might have pulled the steak off too early.
  2. Lightly oil the cast iron pan so no sticking will occur.
  3. Let the steak rest before slicing into it. This is important for retaining a nice juicy steak. Give it at least 10 minutes for the juices to redistribute throughout the meat.
  4. Cut against the grain (the lines that run up and down the steak) for the perfect bite. No struggle chewing on this side!
Grilled Flank Steak topped with Chimichurri alongside fried Tostones
Grilled Flank Steak with Chimichurri & Tostones

Check Out This Video On How I Make Grilled Flank Steak:

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Grilled Flank Steak with Chimichurri & Tostones

Grilled Flank Steak topped with Chimichurri and served with Fried Plantain


  • Author: Speshyl Smith
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 4 servings 1x
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Description

Using a cast iron skillet, you can create a perfectly grilled steak from the comfort of your home kitchen. Topped with Chimichurri Sauce and served with fried plantain/tostones, this recipe is sure to have your guests begging for more.


Scale

Ingredients

Tostones

  • 2 green plantains
  • 4 garlic cloves
  • 2 cups water
  • 2 tablespoons kosher salt
  • vegetable or canola oil

Grilled Flank Steak

  • 1 lb flank steak
  • 1 cup chimichurri
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons vegetable or canola oil

Instructions

Fried Plantain

  • Cut off the ends of your plantains and place 2-3 shallow cuts down the length of them. Stick your thumb into the cuts and follow along the seam, under the peel to remove the skin from the plantain.
  • Chop the plantains into one inch pieces.
  • In a bowl with 2 cups of water, mix in 2 tablespoons of kosher salt and 4 whole smashed cloves of garlic.
  • Place your plantains into the water, give them a little stir and let them sit for 30 minutes to an hour.
  • In a small frying pan, pour enough oil to fill 1/2 an inch up the  sides of the pan. Place  over medium-high heat.
  • Dry the plantains thoroughly with paper towels and place into the hot oil. Fry for 2-3 minutes per side, until they are golden brown. Remove them from the oil and place  them on a plate lined with paper towels.
  • Using a tostone press or the bottom of a glass cup, smash the plantains until they are a quarter of an inch thick.
  • Dip each pice  into the water that was used earlier (with the salt & garlic) for 5-10 seconds. Pat off any excess moisture and return them into the hot oil to fry for an additional minute.
  • Remove the plantains from the oil and sprinkle with salt immediately.

Grilled Flank Steak

  • Place the flank steak into a large ziploc bag with 1/2 cup of chimichurri sauce. Make sure to squeeze all of the air out of the bag and seal it. Rub the mixture into the steak throught the bag to make sure it is evenly coated & refrigerate for at least one hour (and up to overnight) to marinate.
  • Remove the steak from the refrigerator and wipe off the excess chimichurri sauce as best and as much as you can. This will prevent the chimichurri from burning on the steak once you place it on the grill pan.
  • Season both sides with salt and pepper, pour on 1 1/2 tablespoons of oil, and massage everything into the meat.
  • Preheat the cast iron grill pan over medium-high heat, making sure it it lightly oiled. Once it starts to smoke, place the steak on the grill pan. Cook the steak for 7 minutes per side for medium doneness. I used a food thermometer to make sure my steak was at 145F degrees before pulling it off of the grill pan.
  • Let the steak rest for 10 minutes before cutting into it. This allows the juices to redistribute within the meat. Cut against the grain into thin slices. Top with some of the  reserved chimichurri sauce & enjoy!

Notes

For an accurately cooked  steak (or any meat/fish/poultry you make) use a food thermometer! I knew that this steak was done after using my meat thermometer and seeing a reading of 145F degrees. If I hadn’t used a thermometer, I may have pulled off the steak too early.

Make sure your cast iron pan is lightly oiled, so no sticking occurs.

Let the steak rest before slicing into it. This is important for retaining a nice juicy steak. Give it at least 10 minutes for the juices to redistribute throughout the meat.

Cut against the grain (the lines that run up and down the steak) for the perfect bite. No struggle chewing over here!

  • Category: Dinner
  • Method: Grilling & Frying
  • Cuisine: Western & Argentinian

Keywords: flank steak, chimichurri, tostones, plantain

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Tag @thedailyspeshyl on Instagram and hashtag it #thedailyspeshyl

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Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as a food blogger, sharing recipes and kitchen techniques with her online community of 48,000 foodies across all social media platforms. She is now pivoting into the personal chef field, offering private dining, cooking classes, and meal prep options. Read More…

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Have you heard? Class is in session! Who says cook Have you heard? Class is in session! Who says cooking can’t be fun?! Join me, Chef Speshyl, this Thursday, April 7th, in an online interactive cooking class. Were making a Roasted Chicken with Pan Gravy, Garlic & Herb Mashhed Potatoes, & Balsamic Glazed Brussel Sprouts. 

I’m here to teach you techniques and tips that will level up your home cooking. We will cover everything from knife skills, to perfecting different cooking techniques, to mise en place. I’m also here to show you a good time, so there will always be a great playlist playing in the background. Classes are held LIVE on Zoom. Feel free to leave your screen and mic off if you’re feeling shy, or turn them on and ask any questions you like.

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Did you hear, I finally have online cooking classes available?! My first one is next Thursday & I’m so excited for it! Click the link in my bio if you would like to book a class with me 😊

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This week we hit 20K followers! 🥳 Hi to all my This week we hit 20K followers! 🥳

Hi to all my new friends that have joined me 🤗 My name is Speshyl & my passion is food! Here are a few things about me…

• I started my food blog “The Daily Speshyl” (sharing recipes & kitchen tips) in 2018, but I’ve been cooking since I was a kid. 

• I graduated from CUNY Hunter College in 2017 with a Bachelors in English Lit. Reading is my other passion/hobby.

• I attended & graduated from the Institute of Culinary Education in July 2021.

• This year I am moving into Personal Chef services, including private dining/dinner parties & in home meal prep. I’ll still be sharing recipes along the way.

• I am a Harry Potter and Beyoncé STAN. 

• I watch EVERYTHING. From reality shows like The Bachelor & Selling Sunset, to comedy series like The Office & My Wife and Kids, to musicals like Hamilton & Encanto, and documentaries & thrillers. I’m always looking for new show/movie suggestions.

• Born & raised in New York City.

The explosion of new followers happened rather quickly (I’ve grown from 2,500 at the very end of November, to 20,000+ in the first week of January) & I’m so excited about it! I didn’t do anything differently besides being consistent and letting my posts sit there even if they didn’t perform well. Cooking reels that I made weeks ago randomly started picking up traction in December. So I don’t have any advice on growth besides 1) stay consistent & 2) don’t force content. Post what you love and enjoy, & those who love & enjoy the same things will find you.

Drop a comment below with a fact about you, so we can get to know each other 🤗 

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French Toast 3 ways 😋 Recently, I’ve been pla French Toast 3 ways 😋 Recently, I’ve been playing with different French Toast toppings. My new found love for French Toast had inspired some creativity. Now, I promised myself that this would be my week of rest/my week off from creating content, so the recipes will probably be up next week. Here’s a little preview of the toppings I came up with…

• Honey-Ginger Glazed Pears with Maple Marscapone
• Macerated Strawberries & Cream
• Caramelized Apples with Almonds

What do you like to top your French Toast with?

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#thedailyspeshyl #frenchtoast #frenchtoasttuesday #frenchtoasttoppings #caramelizedapples #caramelizedpears #glazedpears #maceratedstrawberries #breakfast #breakfastideas #blackfoodbloggers #blackgirlswhoblog #blackfoodie #foodblogfeed #foodblogger #foodblogeats #briochefrenchtoast #brioche
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30-Minute Skillet Lasagna. Let’s admit it. We al 30-Minute Skillet Lasagna. Let’s admit it. We all have those days where we come home and want to get dinner on the table asap. If you’re ever craving big flavors of lasagna but don’t have hours to spend making the sauce & the noodles, this recipe is for you!! I use @raoshomemade Tomato Basil Pasta Sauce as a shortcut & cook my pasta directly in the sauce to make this a one pot meal. Recipe is up on the blog, linked in bio ✨

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https://thedailyspeshyl.com/30-minute-skillet-lasagna/

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What are your plans for Christmas dinner this year What are your plans for Christmas dinner this year? Leave a comment below. If you’re still unsure, may I suggest this beautiful pot roast? 😍

This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine and vegetables, this one pot meal is sure to impress anyone this holiday season.

Full recipe is on the blog, linked in bio ✨

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thedailyspeshyl.com/dutch-oven-braised-pot-roast/

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Full recipe is linked in my bio!

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thedailyspeshyl.com/french-onion-soup-recipe/

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Creamy Garlic & Herb Mashed Potatoes! I’m curren Creamy Garlic & Herb Mashed Potatoes! I’m currently in the process of editing this video for you guys, so it’s coming really soon! This is my favorite way to make mashed potatoes & there’s a few tricks that I’ll share to get them this silky, smooth & shiny.

What do you typically serve mashed potatoes with?

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This is a safe space ♥️ Hi to my new followers This is a safe space ♥️ Hi to my new followers & thank you for joining me on this journey! I post new recipes weekly on my YouTube channel & website (all links in bio), cook a lot on my stories, and share many kitchen hacks & quick tips. If you ever have any questions, I’m always willing to help (to me, there’s no such thing as a “stupid” question, so feel free to ask anything).

To my supporters who have been with me on this food blogging journey over the past 4 years, I see you & I love you! I can never thank you enough 🥰

(The *is* typo on the second slide is driving me crazy, but the message still stands)
My Arroz con Gandules video has officially hit ove My Arroz con Gandules video has officially hit over 20,000 views on YouTube 🥳 Swipe to see a few testimonials on how people feel about it. If you’ve tried this recipe out, leave a comment below & tell me what you thought of it 🤗 

It’s so crazy how something I grew up eating/making & comes so naturally to me, is loved by so many others.

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• 4 Cheese Baked Mac & Cheese (no roux based bechamel sauce needed & no eggs)
• Braised Turkey Wings
• Honey-Brown Butter Mashed Sweet Potatoes
• Arroz con Gandules (rice with pigeon peas)
• Herb Roasted Chicken
• Collard Greens with Smoked Turkey
• Candied Yams
• Cranberry Sauce 
• Sweet Potato Pie
• Apple Pie

I’ll link all the recipes in my stories, but you can also go straight to my website @ thedailyspeshyl.com to find them there.

What’s on the menu for your Thanksgiving dinner?

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www.thedailyspeshyl.com/homemade-apple-pie-recipe/

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chicken pot pie, because let be real, it’s not c chicken pot pie, because let be real, it’s not comfort food szn without it! I used a rotisserie chicken and shredded the meat, & I used puff pastry for the crust, because I love a flaky crust AND a good hack that’ll get dinner on the table quicker. Recipe is up on the blog along with the video tutorial!

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ICYMI: We made chili on my stories the other night ICYMI: We made chili on my stories the other night! Here’s the full video, showing you how.

Here are also some q&a’s that I got in my dm’s about the recipe:

Q: why are the spices added after the meat is almost browned?
A: spices have a tendency to burn quickly over high heat, and can take on a burnt/bitter flavor. To avoid that, I throw them in after to bloom them in the oil and not leave them for too long over high heat.

Q: I’m allergic to cumin, is there a substitute?
A: yes! Try using coriander in half the amount, if you’re not allergic to that. If you’re allergic to that as well, you can omit it! The chili will still turn out fine.

Q: can I use olive oil instead of vegetable oil for the chili?
A: you can, but olive oil has a lower smoke point than other oils, so you would have to be very careful with watching the temp. Olive oil can burn quickly, so if your open to other neutral oils, such as avocado oil, grapeseed oil, or canola oil, they would all make better options. They all have higher smoke points which is needed to brown the beef.

Q: can chili be frozen? How do you store it?
A: absolutely! I like to let my finished chili cool and then place it into a gallon sized Ziploc, freezer bag. I flatten in out so it can take up minimal space in the freezer, and throw it in there for up to six months! Reheat by thawing and warning it up in a pot.

Do you have any other questions? Feel free to drop a comment below 🤗

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#thedailyspeshyl #chilirecipe #chili #chiliconcarne #chiliseason #easyrecipes #onepotmeal #onepotmeals #fallrecipes
New Recipe 🌟 it’s that season! The temperatur New Recipe 🌟 it’s that season! The temperatures are dropping & nothing sounds better than a warm bowl of chili. I go a little crazy with the toppings so you’ll find sour cream, cheddar cheese, scallions, cilantro, & Fritos on my bowl of chili. The toppings are completely optional & up to you, so other than that, this is a dairy free recipe (shout out to all my lactose folks!) The recipe link is in my bio (full written version & full @youtube vid) & I’ll be making it tonight on my stories. 

Now tell me, what’s your favorite chili toppings?

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#thedailyspeshyl #chili #chilirecipe #chiliconcarne #slowcookermeals
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Happy Sunday! What are you cooking today? How abou Happy Sunday! What are you cooking today? How about this Pan Seared Chicken Breast with Brandy Pan Sauce 👀 Crispy skin & juicy meat basted with butter, thyme, rosemary, & garlic… it’s what dreams are made of. The full recipe is on the blog now & a whole video tutorial is up on my @youtube channel: The Daily Speshyl.

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#thedailyspeshyl #panseared #pansearedchicken #pansauce #easyrecipes #easyrecipe #dinnerideas #dinnerrecipes #foodblogger #foodblogfeed #foodphotography
On August 19th, I walked into @iceculinary and pic On August 19th, I walked into @iceculinary and picked up my diploma. Exactly a year later from the date of my first class. I graduated with the highest honors (a 3.92 GPA) & the Most Likely To Succeed Award. Everytime I start to doubt myself or start to feel imposter syndrome, I look at this piece of paper & remember what I achieved in less than a year.

Over the summer I landed an externship at Michelin Starred restaurant, Gramercy Tavern & it was the greatest experience ever. I was lucky enough to work there with my friend & classmate @boy_timmy ,so I never felt uncomfortable or alone. My coworkers/fellow chefs were amazing. They were always willing to teach me & answer any questions I had. They never made me feel out of place. 

Working in a restaurant challenged me in so many ways. It taught me how to pace myself, & how to work off of written lists/write everything down instead of just working from my head. Culinary school prepared me a lot to enter the restaurant world, but it’s a whole different ballgame when you actually step in there and get to work. The long hours, standing, prepping, going up and down stairs with 24 quart Cambros filled with water and beans or water & sliced Idaho potatoes for chips💀 I got my first real kitchen injury while slicing potatoes on a mandoline. It was not a pretty sight. IYKYK. I even worked the line for a bit on the seafood station until I injured my hand shucking oysters (I didn’t stab myself, but my hand blew up to twice it’s size & was in so much pain from shucking so many). Nothing prepares you for the toll it takes on the body, but the knowledge you can gain in such a short amount of time makes it worth it. It’s really a one of a kind experience.

I’ve decided to step away from the restaurant world & go into private cheffing and food media/recipe development. Food media has always been my passion, as well as cooking for others. I know I have a long way to go, but I’m happy with the way this journey is beginning ☺️

*the last picture is January 25, 2020, the day I officially enrolled*
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