Flank steak with Chimichurri
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 769 / Protein 46g / Carbohydr. 23g / Fat 63g
Ingredients (2 servings)
| 3 | shallots |
| 2 cloves | garlic |
| 1 | red chili |
| 1 | lime |
| 100 g | parsley |
| 50 g | oregano |
| 50 g | cilantro |
| 230 ml | olive oil |
| 30 ml | white wine vinegar |
| 1 tsp | sugar |
| 350 g | flank steak |
| 2 sprigs | rosemary |
| 2 sprigs | thyme |
| salt | |
| pepper |
Utensils
grill, food processor, barbecue tongs, brush (optional), cutting board, knife
Wine Tip
Cabernet Sauvignon, 2003
Cabernet Sauvignon is one of the most famous red wines in the world. It is a worthy partner for this charismatic dish thanks to its superb taste of black currants and its occasional hint of green bell pepper.
Step 1
Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.
grill, cutting board, knife
3 shallots / 2 cloves garlic / 1 red chili / 1 lime
Step 2
Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.
food processor
100 g parsley / 50 g oregano / 50 g coriander / 200 ml olive oil / 30 ml white wine vinegar / 1 tsp sugar / salt / pepper
Step 3
Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.
grill, barbecue tongs, brush
350 g flank steak / 2 tbsp olive oil / 2 sprigs rosemary / 2 sprigs thyme / salt / pepper
