Flank Steak with Chimichurri
Flank Steak with Chimichurri
Nothing pairs as beautifully as grilled steak with a fresh and tangy chimichurri. In researching flavour bases, I came across the classic Argentinean combination of sazon spice rub and chimichurri, so I based my rub on the traditional sazon. The main spice in sazon is achiote powder, or ground annatto seeds, but this is not readily available here. Instead, I’ve substituted it with the recommended combination of sweet paprika and turmeric.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g flank or skirt steak
- 2 tsp olive oil
- 2 tsp onion powder
- 1 tbsp garlic powder
- 1 tbsp ground coriander seeds
- 1 tbsp cumin
- 1 tbsp dried oregano
- ¼ tsp turmeric
- 1 ½ tbsp sweet paprika
- 2 tsp salt
- 1 tsp ground pepper
- 1½ cups parsley, chopped
- 2 tbsp fresh oregano, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp chilli flakes
- ¼ cup red-wine vinegar
- ¼ cup olive oil
- Juice ½ lemon
Method
- Mix rub ingredients together in a jar (this will make enough for a couple of meals).
- Lay the steak out on cling wrap and rub with oil.
- Sprinkle approx. 1 tbsp of rub on either side and massage in.
- Wrap up steak and sit in the fridge for 30 mins.
- Remove from the fridge and return to room temperature while you make your chimichurri.
- To make the chimichurri, place all of the ingredients into a small bowl and stir together.
- Spoon into a jar.
- Preheat barbecue or grill plate until very hot (I heated my barbecue for 15 mins).
- Lay the steak on the hot grill and cook for 6-10 mins in total, turning halfway (6 mins = rare, 10 mins = well done).
- Remove and rest, tented with foil, for at least 10 mins.
- Slice across the grain and serve with a lavish drizzle of chimichurri.
- Note: Leftover chimichurri will keep well in the fridge but needs to be returned to room temperature before serving.
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