Flank Steak in Churrasco Marinade with Sautéed Greens

from the San Francisco Chronicle

submitted by Michael Dewees

serves 6

Marinade and Steaks

3 medium onions, chopped coarsely

6 large cloves garlic chopped coarsely

½ cup fresh lemon juice

1½ to 2 teaspoons freshly ground black pepper

1 teaspoon salt

2 flank steaks, each about 1¼ pounds

Quickly pulse onions and garlic in food processor. Add lemon juice and pulse again. Add pepper and salt. Pour the marinade over the steaks and let sit 1 to 2 hours at room temperature. Turn steaks once or twice.

Remove the steak from the marinade, pat dry and then brush with a bit of oil so it they do not stick to grill. Grill or broil steaks about 2 to 3 minutes on each side. Place on cutting board, tent, and let rest 5 minutes. Slice across the grain with knife at an angle. Serve with Sautéed Greens (see next page) and Chimichurri Sauce (see below) and rice.

Chimichurri Sauce 

(yields about 1¼ cups)

½ cup olive oil

¼ cup red wine vinegar

¼ cup finely minced onions

2 teaspoons minced garlic

⅓ cup finely chopped parsley

2 teaspoons dried oregano

¼ teaspoon Cayenne pepper

1½ teaspoons salt

1 teaspoon freshly ground black pepper

Whisk all ingredients in a bowl until combined. Let stand at room temperature to allow flavors to develop. Serve as accompaniment to grilled flank steak.

Sautéed Greens

6 bunches Swiss chard or kale

½ cup bacon fat or olive oil

2 red onions, chopped small

4 cloves garlic, minced fine

salt and pepper to taste

Roll greens into cigars and slice into fine shreds ⅛-inch wide. Fill a sink with water and wash greens. Drain but don’t dry.

Melt the fat in a large pan and add the onions. Cook until translucent, about 8 minutes. Then add the garlic and stir to combine. Add the greens gradually, a handful at a time, turning them in their own water until they wilt. If they are dry, add a bit of water. When they are tender, season with salt and pepper.  Serve immediately.