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

METHOD

  1. 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.

  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

  3. 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.

  4. Transfer the steak to a carving board and let rest for at least 8 minutes.

  5. 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.
  6. 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.

  7. Slice the steak against the grain, spoon the chimichurri sauce over making sure each slice gets some and serve.

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Tom Barry

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.

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Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

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