La Braseria Recipe
Make La Braseria Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Steak and Marinade
Charred Vegetables
Chimichurri Sauce
Sides & Garnish
Method
Grilled Steak and Marinade
- 1
Prepare marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 2 tbs fresh lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, crushed red pepper, 1 tsp salt and 1/2 tsp black pepper until emulsified.
- 2
Marinate steak
Place the flank steak in a shallow dish or resealable bag. Pour half of the marinade over the steak (reserve the other half for basting and flavoring cooked meat). Massage the marinade into the meat, press out excess air, and refrigerate for at least 1 hour and up to 6 hours. Remove the steak from the refrigerator 30 minutes before grilling to come to room temperature.
- 3
- 4
Grill steak
Brush the cooking surface lightly with oil. Place the steak over the hottest part of the grill and sear without moving for 3–4 minutes to develop a caramelized crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). If the steak is thick or you prefer more doneness, move to the cooler side and continue grilling to desired temperature, basting occasionally with reserved marinade (do not baste with marinade that has touched raw meat unless you first boil it for safety).
- 5
Rest and slice
Transfer the steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes so juices redistribute. Slice thinly against the grain into 1/4-inch slices for maximum tenderness.
Charred Vegetables
- 6
- 7
Char on grill
When the steak is almost done or while it rests, place vegetables on the hottest part of the grill. Cook peppers and zucchini 6–8 minutes per side until charred and softened; turn onion wedges and cook 6–8 minutes, turning until edges are caramelized. Use the cooler side of the grill to finish any pieces that are cooking faster than others.
- 8
Chimichurri Sauce
- 9
Make chimichurri
In a food processor or by hand, combine parsley, cilantro, oregano, garlic, red wine vinegar, lemon juice, crushed red pepper, 1/2 tsp salt and 1/4 tsp black pepper. Pulse (or finely mince) while slowly streaming in 1/2 cup olive oil until the mixture is well blended but still slightly textured. Taste and adjust salt, pepper or lemon/vinegar for brightness. Let rest at room temperature for at least 10 minutes to allow flavors to marry.
Sides & Garnish
- 10
Cook potatoes
Place the Yukon gold potatoes in a pot, cover with cold water by 1 inch, add a pinch of salt, and bring to a simmer. Cook until fork-tender, about 12–15 minutes depending on size. Drain well, return to the warm pot, add 2 tbs butter, 2 tbs chopped fresh parsley and 1/2 tsp sea salt; gently toss to coat.
- 11
Assemble and serve
On a large platter, arrange sliced steak and charred vegetables. Spoon chimichurri over the steak and offer extra on the side. Place buttered potatoes on the platter or a serving bowl. Garnish with lime wedges and additional chopped parsley. Serve immediately so steak is warm and juicy.