Home » Joe's Bar Food » Chimichurri Flank Steak

Chimichurri Flank Steak

Spread the love

Chimichurri Flank Steak

3-4 pieces flank steak

160mls olive oil

1 whole garlic, peeled and crushed

4 tsp salt

2 red chillis, sliced with seeds

1 tsp smoked paprika

1 tsp black course pepper

½ red onion, brunoise

1 bunch flat leaf parsley, finely chopped

1/2 bunch oregano, finely chopped

4 tbs red wine vinegar

4 tbs lime juice


20 minutes before cooking your flank, pull it out of the fridge and let sit at room temperature.

In a mixer with the blade attached, add the peeled garlic, salt, smoked paprika, pepper, red wine vinegar and lime juice. Pulse until fine but not minced.

Add the thinly sliced chillies, red onion, parsley, and oregano. Let sit for a minimum of 1 hour before using to marinate.

On a hot griddle or grill, cook the flank for 2-3 minutes per side. You want to serve this type of steak medium rare, as it becomes quite tough if cooked further. 

Take off the grill and pour 2-3 tablespoons of marinade over the top of your flank. Rest for 5 minutes.

Slice and serve with the chimichurri marinade drizzled over the top of the steak.

Serve on a bed of roasted red peppers or a salad of your choice.

Leave a Reply

Your email address will not be published. Required fields are marked *