I can’t imagine how much effort it takes to plan a vengeance-filled murder spree and be on point enough not to get taken down yourself. I mean, I get exhausted going to Target. It involves a left turn, you guys. So in my mind, Mr. Frank Castle (Franklin? I like to think it’s Franklin. I think it’s actually Francis, but what’s he going to do, kill me?) needs to have an all-inclusive pre-kill ritual. Meditate, play some tunes, cook himself a protein-packed dinner and get his head on straight. What’s for dinner? Glad you asked. Medium-rare flank steak, spicy spicy spicy chimichurri sauce and crispy roasted potatoes. He is after all, the epitome of a steak and potato kind of guy. So whip some up… but maybe leave all the revenge to the Punisher.
Flank (Castle) Steak with Chimifury Sauce
2 cups fresh parsley
1 cup fresh cilantro
1 large poblano pepper (leave in the seeds), cut into chunks
4 cloves of garlic
⅔ cup olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp salt
1 tsp crushed red pepper flakes
Place all ingredients in the food processor and pulse until blended.
2lb flank steak
2 tbsp olive oil
salt and pepper
1 tbsp butter
Preheat iron skillet and olive oil over medium-high heat. Generously salt and pepper the steak. Place in the skillet and let cook for 4 minutes. Flip and cook another 4 minutes for a medium-rare cook. (Cook for longer if you don’t like it to be pink.)
Remove the steak to a plate. Put the butter on top and cover with a foil tent. Let set for five minutes before cutting.
Cut slices, against the grain, and serve with chimichurri sauce and roasted potatoes.
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