Sunny Anderson, co-host of Food Network's "The Kitchen," shares her super-simple grilled flank steak marinated in AND served with a zingy chimichurri-like green sauce. Pair it with her Two-Ingredient Creamy Roasted Rosemary Potatoes and a salad or your favorite veg for an impressive, flavorful meal that comes together in a snap.
When it comes to cooking steak or any other kind of meat, Sunny says there are two tips you must know: Let the raw meat come to room temp before you prepare it, so it cooks evenly and then slice the cooked meat against the grain. Otherwise, it can end up too stringy and chewy. Paying attention to these little details will make a big difference in the finished dish!
Catch Sunny on her newest Food Network show, "Outrageous Pumpkins," which premieres October 2nd and is streaming on Discovery Plus.
For more recipes by Sunny, check out her Slow Cooker Root Beer Rump Roast and German Chocolate Cookies.
