Recipes

GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended

Substitute flank steak with rump, sirloin or skirt steak


Method
  1. Make the avocado chimichurri sauce by adding all the sauce ingredients except the spring onions and blend in a food processor/blender until almost smooth (try to keep a bit of texture).
  2. Stir in the sliced spring onions and adjust the seasoning to taste. Refrigerate until needed.
  3. Drizzle olive oil onto the flank steaks and generously season with salt and freshly ground black pepper.
  4. Grill the steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
  5. Allow the meat to rest for half its cooking time before slicing it into slivers.
  6. Top the caramelised flank steaks with the creamy avocado chimichurri sauce and serve with sides such as crispy roast potatoes and a crunchy salad.

Ingredients

  • 2 500g flank steaks
  • Salt and freshly ground black pepper
  • Olive oil

Avocado chimichurri:

  • 30g flat-leaf parsley
  • 1 ripe avocado
  • 1 Tbsp dry origanum
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Tabasco sauce
  • Salt and freshly ground black pepper
  • 2 spring onions, thinly sliced
General Info
Prep: 5 min
Cooking: 10 min
Ready In: 15 min
Servings: 4 people
Tips & Tricks

The chimichurri can be made the day before but only add the avocado just before serving. Mash it in a separate bowl and then stir it into the sauce.