Grilled Perfection

Spring time is grilling season and to help you get in the outdoor cooking spirit is our celebrity Chef Whitney Miller.  She has put together a simple, yet original and delicious spin on grilled flank steak. Break out the charcoal grill, grab some fresh ingredients from your favorite farmers market and get ready to enjoy:

Grilled Flank Steak with Brussels Sprout Chimichurri

Flank Steak:
1 (about 1 ½ pounds) flank steak
1 tablespoon fine sea salt
2 tablespoons coarse ground black pepper

Brussels Sprout Chimichurri:
4 Brussels sprouts
3 tablespoons fresh flat leaf parsley
3 tablespoons fresh roughly chopped chives
2 small leeks, chopped (green part only)
1 tablespoon fresh cilantro leaves
½ small fresh jalapeno, sliced
1 garlic clove, chopped
½ lime, juiced
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
fine sea salt

Prepare a charcoal grill over high heat at 450 to 500 degrees F.

Pat both sides of the flank steak dry with paper towels. Evenly sprinkle ½ tablespoon of the salt over the steak and then evenly sprinkle 1 tablespoon black pepper. Press the seasonings into the steak with your fingers. Flip the steak over and repeat.

Allow to sit for 5 minutes.

Grill the flank steak for 3 minutes on each side.  Transfer to a cutting board and allow to rest for 10 minutes.

While the steak is resting, prepare the chimichurri.  Cut off the white bottom part of the brussel sprouts and discard. Slice the brussel sprouts and add to an electric food chopper or small food processor. Add the parsley, chives, leeks, cilantro, jalapeno, garlic, lime juice, vinegar, and oil. Pulse about 10 times or until everything is combined and broken down into tiny pieces. Season the chimichurri with salt to taste.

Slice the steak thinly at a diagonal.  Serve warm with the chimichurri.

Serves 4.

Whitney Miller

When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.