Barbecue Flank Steak with Chimichurri Sauce
This is a great centerpiece for any barbecue, the amomatic herbaceous flavour of the chimichurri brings summery freshness to the flank.
This is a great centerpiece for any barbecue, the amomatic herbaceous flavour of the chimichurri brings summery freshness to the flank.
Serves: 2-4
Cooking time: 30mins
INGREDIENTS
- 1-lb fillet steak
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3 garlic cloves
- 1 shallot
- 1 fresno chile or red jalapeño
- 1/2 cup fresh coriander
- 1/4 cup fresh flat-leaf parsley
- 2 tablespoons oregano
- 1/2 cup extra-virgin olive oil
- Unsalted butter
METHOD
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.
- While the steak is resting make your chimichurri sauce. Mince the garlic (or chop as fine as you can). Trim and half the chilli and use a spoon to remove the seeds and roughly chop (leave the seeds in for extra heat). Roughly chop the shallot, the coriander and the parsley.
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.
- Slice the steak against the grain, spoon the chimichurri sauce over making sure each slice gets some and serve.
- 2 tbsp Extra Virgin Olive Oil
- 5 Spring Onions (white and green parts, sliced)
- 300g Cherry Tomatoes (halved)
- 2 cloves of Garlic (finely sliced)
- 1/2 tsp Cumin Seed
- 15g Fresh Coriander (stalks included, finely chopped)
- Sea Salt and Freshly Ground Pepper
