Flank steak with Chimichurri
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 350 g | flank steak |
| 200 ml | olive oil |
| 30 ml | white wine vinegar |
| 3 | shallots |
| 2 cloves | garlic |
| 100 g | parsley |
| 50 g | oregano |
| 50 g | cilantro |
| 1 | red chili |
| 1 | lime |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| 1 tsp | sugar |
| salt | |
| pepper | |
| olive oil for greasing |
Metric
Imperial
How-To Videos
Utensils
- grill
- cutting board
- knife
- food processor
- barbecue tongs
- brush
Nutrition per serving
Cal
769
769
Protein
46 g
46 g
Fat
63 g
63 g
Carb
23 g
23 g
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.
in Berlin