1
Step 1
Finely chop the parsley, oregano, garlic and chilli. Mix with the olive oil, vinegar and a little lemon juice. Season with salt.
Grilled
Grilled Flank Steak with Chimichurri
Flank steak is quickly grilled over high heat and thinly sliced across the grain. A herby chimichurri with parsley, garlic and chilli gives it a South American character.
YOU WILL NEED
Ingredients
- 700 g flank steak
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
- 1 bunch flat-leaf parsley
- 1/2 bunch oregano
- 2 garlic cloves
- 1 red chilli
- 100 ml olive oil for the sauce
- 2 tbsp red wine vinegar
- 1 lemon
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Pat the meat dry and rub with oil, paprika, salt and pepper. Set aside while the grill gets very hot.
3
Step 3
Grill the flank steak for 3–5 minutes per side, depending on thickness and preferred doneness. Rest for at least 8 minutes.
4
Step 4
Slice thinly across the grain and spoon over the chimichurri.
A DELICIOUS FINISH
What should you serve with it?
Wine
Argentinian Malbec or Cabernet Sauvignon
The steak’s char and chimichurri’s garlic, parsley and acidity call for a ripe, confident red. Malbec is a natural grill companion; Cabernet brings firmer structure.
ALCOHOL-FREE OPTION
Pomegranate juice with sparkling water and a sprig of parsley.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.