Flank steak with Chimichurri

Flank steak with Chimichurri

Based on 21 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g flank steak
200 ml olive oil
30 ml white wine vinegar
shallots
2 cloves garlic
100 g parsley
50 g oregano
50 g cilantro
red chili
lime
2 sprigs rosemary
2 sprigs thyme
1 tsp sugar
salt
pepper
olive oil for greasing
Metric
Imperial

Utensils

  • grill
  • food processor
  • barbecue tongs
  • brush (optional)
  • cutting board
  • knife

Enjoy with

Cabernet Sauvignon, 2003
Cabernet Sauvignon is one of the most famous red wines in the world. It is a worthy partner for this charismatic dish thanks to its superb taste of black currants and its occasional hint of green bell pepper.

Nutrition per serving

Cal
769
Protein
46g
Fat
63g
Carb
23g

Step 1/3

Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.
  • 3 shallots
  • 2 cloves garlic
  • 1 red chili
  • 1 lime
  • grill
  • cutting board
  • knife

Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.

Step 2/3

Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.
  • 100 parsley
  • 50 oregano
  • 50 coriander
  • 200 ml olive oil
  • 30 ml white wine vinegar
  • 1 tsp sugar
  • salt
  • pepper
  • food processor

Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.

Step 3/3

Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.
  • 350 flank steak
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • salt
  • pepper
  • olive oil for greasing
  • grill
  • barbecue tongs
  • brush

Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.