Flank steak with Chimichurri

Step 1/3

• 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

• 100 g parsley
• 50 g oregano
• 50 g 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

• 350 g 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.

Enjoy your meal!