Flank Steak with Chimichurri

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.