The holiday season never really started around my house this year. I was grading 120+ final exams through Christmas eve. And the S.O. and I are planning for a move, so we’re frantically boxing up our lives and readying our house for showings.
One upside of forgoing the holiday celebrations has been that I haven’t fallen into the chocolate, gingerbread, and egg nog food coma that typically slows me down this time of year. But instead, I’ve been relying on a lot of take-out to avoid having to unpack appliances, wash dishes, or clean up a messy kitchen — and this has led to a totally different kind of food coma!
I was in desperate need of a lighter, cleaner meal, but I still wanted it to be hearty enough to stick with me through the chilly winter night. So I decided on a lean flank steak in a sweet-salty winter citrus marinade. I love yuzu in this marinade because it’s sweeter than lemon, and it marries so well with soy sauce. Chimichurri is lovely alongside the steak. Although chimichurri is typically made with parsley and oregano, I’ve added cilantro to align the flavor closer to the soy and yuzu in the steak marinade.
The steak is fantastic drizzled with chimichurri over cilantro-lime or coconut rice. But I’d also recommend wrapping paper-thin shavings of the steak into a fluffy corn tortilla, and topping with chimichurri and cilantro leaves.
Yuzu Marinated Flank Steak with Cilantro Chimichurri
Serves 2-3 | Prep Time 45 mins | Cook Time 10 mins
For the Steak
- 1 lb flank or skirt steak
- juice of 3 yuzu (or 2 lemons + 1 orange)
- juice of 1 orange
- 2.5 T soy sauce
- 2 T olive oil
- 2 T brown sugar
- 1 clove garlic, minced
- 1 tsp crushed red pepper flakes
- 1/2 T butter
For the Chimmichurri
- packed 1/2 C parsley
- packed 1/2 C cilantro
- 1/4 C fresh oregano
- 2 T fresh lemon thyme (optional)
- 1 clove garlic
- 1/3 C olive oil
- 2 T lime juice
- 2 T sherry vinegar (or red wine vinegar)
- 1 tsp Kosher salt
- 1/2 tsp crushed red pepper flakes
To Assemble as Tacos
- Cilantro, chopped
- Corn tortillas
- Olive oil
- Prepare marinade by combining yuzu juice, orange juice, soy sauce, olive oil, brown sugar, garlic, and red pepper. Stir to combine. Pour over steak and let marinate 30-45 minutes.
- In the meantime, prepare the chimichurri. Combine all ingredients in a food processor or blender and pulse until everything is finely chopped and well incorporated. If consistency is too thick, add more olive oil. Can adjust lime juice, vinegar, salt, and red pepper to taste. Transfer to a small bowl and set aside.
- Melt butter in a heavy skillet over medium-high heat. Place steak into skillet and cook on each side for 3-5 minutes (3 minutes for medium, 5 minutes for medium well), turning once. Let steak rest before serving.
- Brush tortillas with olive oil and warm over a griddle. To serve, slice steak against the grain (I like very thinly-sliced steak). Serve steak on tortillas with chimichurri and chopped cilantro.
Notes: To keep tortillas warm and soft after pulling them off the griddle, wrap them in a paper towel-lined aluminum foil packet. Extra chimichurri can be stored in an air-tight container in the refrigerator for up to a month.