Grilled Flank Steak with Chimichurri

Flank steak grilled hot and sliced thin, served with fresh Argentine chimichurri made with parsley, oregano, garlic, vinegar and olive oil.

Lean flank steak and a sharp, herby sauce are a natural match. Make the chimichurri first so its flavours can settle while the grill heats.

Ingredients

• 1 flank steak, about 900 g
• Salt and pepper
• Chimichurri: 1 large bunch flat-leaf parsley, finely chopped
• 2 tsp dried oregano (or 1 tbsp fresh)
• 4 garlic cloves, finely chopped
• 1 small shallot, finely chopped
• ½ tsp chili flakes
• 60 ml red wine vinegar
• 120 ml olive oil
• ½ tsp salt

Method

1. Mix all the chimichurri ingredients and leave it to stand for at least 20 minutes.

2. Salt the steak 40 minutes ahead if you can, and pat dry.

3. Grill over very high heat for 4–5 minutes a side.

   Start 9 min timer

4. Check the thickest part: take it off at 52–54 °C for medium-rare.

5. Rest.

   Start 10 min timer

6. Slice thinly across the grain, at a slight angle. Spoon chimichurri over the top.

Tips

• Chimichurri keeps for a few days in the fridge; it is also good on picanha and short ribs.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources