This is a great centerpiece for any barbecue, the amomatic herbaceous flavour of the chimichurri brings summery freshness to the flank.
Season the flank steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Place the steak on the grill and cook for 3-4 minutes per side until meat is nicely charred and medium-rare. As it cooks dot it with small knobs of unsalted butter to keep it moist and build flavour.
Transfer the steak to a carving board and let rest for at least 8 minutes.
Place all this in a bowl with the vinegar, oregano, 1 tsp. salt and freshly ground black pepper. Using a fork, whisk in oil until everything is nicely coated.
Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.