Flank steak with Chimichurri

Flank steak with Chimichurri

Based on 22 ratings

Difficulty

Easy ๐Ÿ‘Œ
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
  • cutting board
  • knife
  • food processor
  • barbecue tongs
  • brush

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 โ€“ 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 โ€“ 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.