Farm Fresh Northwest’s Classic Juicy Tender Flank Steak with Chimichurri

Celebrating the rich flavors of fall, we turn to the bountiful harvest that mother nature offers.

Introducing Basil & Salt Magazine’s “Sunday Suppers” Series

Every dish tells a story, and every Sunday, a new chapter unfolds.

At Basil & Salt Magazine, we’ve always celebrated the art of culinary craftsmanship and the joy of sharing a table. Now, as Sunday evenings beckon families to gather and savor the closing moments of the weekend, we are delighted to introduce our new “Sunday Suppers” series.

Every Friday, as anticipation for the weekend swells, our culinary maestros curate a divine three-course narrative: a sumptuous main, an accompaniment that sings in harmony, and a beverage pairing that elevates the dining experience, swirling and dancing on the palate.

Crafted with the soulful touch of a seasoned chef and the love of a home cook, our series is more than just a menu; it’s an invitation. An invitation to celebrate tradition and innovation, to embrace the comforting rhythm of the weekend, and to bask in the golden embrace of a Sunday evening well-spent.

So, as the sun dips below the horizon and the aroma of deliciousness wafts through your home, know that Basil & Salt is there with you, making every Sunday a testament to taste and togetherness. Join us in this gastronomic journey, one Sunday at a time. 🍽️🍷🌿

  • Flank Steak with Chimichurri
  • Autumnal Garden-Fresh Roasted Root Vegetables

Cocktail Pairing – High West’s Whiskey Sour

A juicy flank steak paired with an aromatic chimichurri and an autumnal garden-fresh side, speaks to the heart of the season.

Photograph: Irina Flamingo


For the Flank Steak

  • 1 FFNW beef flank steak (about 2-3 pounds)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves, minced

For the Chimichurri

  • 1 cup fresh parsley, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup Terra Delyssa olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt and freshly ground black pepper, to taste

Steak Preparation

  1. Take the FFNW beef flank steak out of the refrigerator 30 minutes prior to cooking to bring it to room temperature.
  2. Rub both sides with the minced garlic, olive oil, salt, and pepper.
  3. Preheat a grill or grill pan over medium-high heat.
  4. Once hot, add the flank steak. Grill for 5-7 minutes per side for medium-rare, or until the desired level of doneness is achieved.
  5. Let the steak rest for 10 minutes, then slice it against the grain.

Chimichurri Preparation

  1. In a mixing bowl, combine parsley, minced garlic, olive oil, red wine vinegar, oregano, and red pepper flakes.
  2. Season with salt and black pepper, mix well.
  3. Allow the chimichurri to sit for at least 30 minutes to meld the flavors. Serve alongside the grilled steak.

The deep, comforting flavors of the dish are a heartfelt homage to the grandeur of fall and the bounty of mother nature. Enjoy!

Roasted Root Vegetables

Photograph: Robyn Mackenzie

Autumn Garden-Fresh Side


  • 2 cups of sliced carrots
  • 2 cups of sliced parsnips
  • 1 cup of sliced turnips
  • Red Onion, sliced
  • 2 tbsp olive oil
  • 2 tsp fresh rosemary, minced
  • Salt and freshly ground black pepper


  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chopped root vegetables with olive oil, rosemary, salt, and pepper.
  3. Spread the veggies in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, turning occasionally, until golden brown and tender.

High West Whiskey Sour


  • 2 ounces Double Rye
  • 0.75-ounce Fresh Lemon Juice
  • 0.5-ounce Simple Syrup
  • 1 Egg White
  • Brandied Cherries Garnish


  1. Chill a martini glass. Add all ingredients to a cocktail shaker with ice and shake until chilled.
  2. Strain back into the cocktail shaker and shake again with no ice (reverse dry shake).
  3. Double strain into a chilled martini glass. Garnish with Angostura bitters and brandied cherries.

Other suggested beverage Pairings


A rich brown ale complements the earthy root vegetables and the char of the steak.


Opt for a robust Malbec or a full-bodied Cabernet Sauvignon. These wines have the structure to stand up to the strong flavors of the beef and chimichurri.


A smooth, oaky bourbon with caramel undertones can add a touch of warmth to this fall feast.

More Farm Fresh NW Recipes

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