Chimichurri sauce is an essential part of Argentinian cuisine. It is fantastic with steak, but you can add it to almost anything. It goes brilliantly with chicken, pork and fish. You can spoon it over eggs and vegetables or simply dip pieces of bread in it.
Flank steak is a great choice of steak because every part of it is used. There is hardly any waste that needs to be trimmed off and thrown away. And when you slice it into strips against the grain, it is as tender as any steak you'll eat.
Ingredients for the steak
- 1 pound flank steak
- Kosher salt and freshly cracked black pepper to taste
- Rapeseed oil for the griddle
Chimichurri sauce
- About 4 dl parsley
- 4 medium garlic cloves
- 4 tbsp fresh oregano or 1 1/3 tbsp dried
- 4 tbsp red wine vinegar
- ½ tsp red chilli flakes
- ½ tsp kosher salt
- Black pepper, to taste
- 2.4 dl extra virgin olive oil
Instructions:
Chimichurri sauce: Combine the parsley, garlic, oregano, vinegar, chilli flakes, salt and pepper in a food processor. Pulse a few times until everything is coarsely chopped. Then switch the food processor on and slowly add the olive oil. Put the sauce in an airtight container and refrigerate for at least 2 hours so the flavours blend.
If you don't have a food processor, finely chop the parsley, oregano and garlic and combine with all the other ingredients.
Flank steak:
Season the steak generously with kosher salt and black pepper. Brush both sides lightly with rapeseed oil (we use rapeseed oil instead of olive oil here because it handles the griddle's high heat better).
Turn your griddle to high heat.
Cook the steak for about 4-5 minutes on each side. Take the steak off the griddle once it has reached your desired doneness and let it rest for 5 minutes. Slice it against the grain and serve with the chimichurri sauce.