- Fresh & Cool
- Mains
- Prep 20 min
- Cook 30 min
- Serves 4
Flank steak is lean, quick and full of flavour, and it loves a bright, herby sauce. Slice it thinly against the grain and it stays tender. Serve it with crisp roasted potatoes to catch the chimichurri.
Ingredients
- 800 g flank steak
- Salt and black pepper
- 1 tbsp olive oil
- 800 g baby potatoes, halved
Chimichurri
- 1 large bunch flat-leaf parsley, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 3 tbsp red wine vinegar
- 100 ml olive oil
- 1/2 tsp salt
Method
- Heat the oven to 220 C. Toss the potatoes with oil, salt and pepper and roast for 30 to 35 minutes until crisp and golden.
- Mix all the chimichurri ingredients in a bowl and leave for at least 20 minutes so the flavours can meet.
- Take the steak out of the fridge 30 minutes before cooking, dry it and season well on both sides.
- Sear in a very hot pan or on a grill for 4 to 5 minutes per side for medium-rare. Rest for 8 minutes.
- Slice thinly across the grain. Serve with the potatoes and plenty of chimichurri spooned over.
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