Cook time is 8minutes
Total time is 8minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
Chimichurri
- 1 pinch freshly ground black pepper
- 6tablespoons olive oil
- 1tablespoons lemon , juiced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 1/2tablespoons red wine vinegar
- 15grams flat-leaf parsley leaves
- 2tablespoons coriander, chopped
- 1tablespoons oregano leaves, chopped
- 2 cloves garlic, chopped
- 1teaspoons dried red chilli flakes
Dry rub
- 1/4teaspoons garlic salt
- 1tablespoons light soft brown sugar
- 1tablespoons thyme leaves
- 1/2teaspoons dried mustard powder
- 1/4tablespoons smoked paprika
- 1 flank Steak
Description
Crusty on the outside and juicy on the inside, this sweet, spicy steak pairs beautifully with the fresh and piquant sauce.
Method
Step 1 of 5
In the small bowl of a food processor, grind all the ingredients for the dry rub together to form a fine powder.
Step 2 of 5
Place the steak on a large piece of cling film and rub the mixture all over. Wrap it tightly in the cling film and chill for at least 1 hour.
Step 3 of 5
Place all the ingredients for the chimichurri sauce in a blender, or the small bowl of a food processor, and process to a thick, emulsified green sauce. Place in a serving bowl, cover in cling film, and chill for at least 1 hour, to allow the flavors to develop.
Step 4 of 5
When you are ready to cook, take the steak and the sauce out of the fridge and allow them to come to room temperature. Brush the steak with a little oil, and barbecue or grill for 4-10 minutes on each side, depending on how you like your meat. For rare, allow 4-6 minutes on each side; for medium, 6-8 minutes; and for well done, 8-10 minutes.
Step 5 of 5
Remove from the heat and allow the meat to rest, covered lightly in foil, for at least 10 minutes before slicing and serving with the chimichurri sauce.
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