Flank steak is good in tacos. Flank steak is good on rice. Flank steak is good on a sandwich. You know what else flank steak is good for? Steak. With a big, robust, beefy flavour, we find the freshness of a chimichurri a perfect way to eat it. Cook the steak for a few minutes per side and - instead of slicing it up - smear over some sauce. Cut it across the grain, dunking in sauce and meat juices as you go. Just eat it like a steak.
What you’ll need (feeds 2):
- 1 x flank steak
- 1 x small red onion
- 1 x handful parsley
- 1 x handful coriander
- 1 x garlic clove
- 1 x small chilli
- Olive oil, to taste
- Juice and zest of one lemon
- 1 x tsp dried oregano (unless you have fresh. Then use a bit more)
- red wine vinegar, to taste
- Sea salt, to taste
- Freshly cracked black pepper, to taste
What to do:
- For the steak, rub in olive oil and season with sea salt. In a screaming hot pan, cook the steak for 2 - 3 minutes per side, turning often.
- Meanwhile, to make the chimichurri, blitz the parsley, oregano, garlic, onion and chilli in a food processor (or chop very finely by hand.) Add 2 tbsp of the olive oil, lemon juice, vinegar and salt and pepper. Pulse until you’re happy with the consistency. Add lemon zest.
- When steak is ready, remove and allow to rest for a full five minutes at least.
- To serve, simply spoon over some sauce.
- Get stuck in.