Delicious marinated Flank Steak with a sharp, herby Chimichurri Sauce.
We love flank steak in our house. It has heaps of flavour and, as long as you give it a little TLC, is a delicious cut for things like fajitas and tacos.
So what is flank steak? It comes from the belly area of the cow behind the ribs. Skirt steak is a similar cut and works well too but I prefer to use flank if I can get it. It is a super-tasty cut of meat. And these are the cuts that the butcher would normally use to make mince which means it’s cheap. Cheap and extremely tasty …. whoop, whoop! 🙂
So why isn’t everyone buying it? Unless you treat it just right, it can be a little tough. So you’ll have to stick to some rules to get the most out of this one. And here they are;
– Always give it a soak in a marinade or brine for at least 2 hours but overnight is better.
– Cook it quickly at very high heat. The aim is to get the outside nice and dark and charred, while leaving the inside pink and tender
– which brings me to my next point. Cook only to medium-rare or medium at a pinch to keep it as tender as possible. Any more and it will likely be too chewy to enjoy
– Slice it as thinly as possible, across the grain. It’s quite a fibrous cut so you’ll easily see the direction of the grain, so make sure to cut across it, not with it.
Follow these simple steps and you will be rewarded with the most delicious steak EVER!!!!!!!
It’s worth mentioning, you could use any cut of steak to make this but the flavour of the skirt or flank steak really makes this something special. Also, it’s a good idea to call ahead to your butcher to make sure they have some on hand and haven’t minced it all though.
The chimichurri sauce is a beautiful tangy addition. You can make this spicy or not too. I like a little bit of chilli in mine. We normally have this with flatbread, lettuce and sour cream to make wraps or fajitas. This is great served with my Chunky Roasted Tomato Salsa too.
Now, go forth and grill! 🙂
- 800 g Flank Steak , trimmed of any sinew
- 1/2 cup light soy sauce
- 1/2 cup red wine vinegar
- 1/2 cup canola oil
- 1/4 packed brown sugar
- 3 teaspoon ground cumin
- 2 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 3 cloves garlic, crushed
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1 clove garlic
- 1/2 shallot, finely chopped
- 1/2 teaspoon fresh chilli (or to taste)
- 1/4 cup coriander, finely chopped
- 2 tablespoon continental parsley, finely chopped (note 1)
- 1/3 cup extra virgin olive oil
- Tortillas or flatbreads, sour cream, lettuce, tomato
Thoroughly mix together the marinade ingredients in a large baking dish. Lay the flank steak in the marinade and then flip over to coat. Refrigerate for at least 2 hours or overnight is even better.
When ready to cook, take the steak out of the marinade and pat off any excess marinade with paper towel. Heat a tablespoon of oil in a large frypan (or alternatively you can use a grill or BBQ - just make sure it is super hot before placing the steak on the heat). Once it starts smoking, gently place the steak in the pan. Sear for two minutes, then turn over for another 2 minutes. Depending on the thickness of your steak, keep flipping it until the outside is nicely charred and the inside is medium-rare.
Remove the steak from the pan, and allow it to rest for 5 minutes.
While the steak is resting. Mix all of the chimichurri ingredients together except the oil, then whisk the oil last.
Use a very sharp carving knife to carefully slice the steak very thinly (2-3mm thick), across the grain. Lay it out on a platter, spoon the sauce over the top and place in the middle of the table for everyone to dig in.
- I use an Australian standard 20ml tablespoon