Equipment
- BBQ
Ingredients
- 1.2 kg flank steak
Marinade
- 3 tbsp soy sauce
- 3 tbsp honey
- 6 garlic cloves crushed
- 2 tsp paprika
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp chilli flakes
- 1 tsp ground ginger
- salt and pepper
Instructions
- Add the steak to a large dish followed by all the marinade ingredients.
- Rub the marinade into the steak really well using your hands until evenly coated.
- Place in the fridge for a minimum of 2 hours, ideally overnight.
- Once ready, to cook, bring the steak to room temperature.
- Preheat the BBQ on full whack.
- Place the steak on the bbq, close the lid and cook for 5-6 minutes each side depending on how you like your steak cooked. This will depend on the size of your meat.
- 2 minutes before the end of cooking, brush the remaining mariande over the steak while it is cooking.
- Once cooked, allow to rest for 5-10 minutes before slicing.
Notes
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Homemade Chimichurri Recipe
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Ingredients
- 40 grams fresh coriander, roughly chopped (leaves and stems)
- 80 grams pomegranate seeds
- 1/2 red onion, very finely diced
- 1Â red chilli, finely chopped (deseeded for less heat)
- 5 tablespoons extra virgin olive oil
- 1 teaspoons raw honey
- 0.5 teaspoons sea salt
- 1 tablespoons fresh lemon juice
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Method
Prep the coriander: Roughly chop 40 grams fresh coriander, roughly chopped (leaves and stems). You want texture here, not a paste, so use a knife rather than a blender. Place into a mixing bowl.
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Build the base: Add 1/2 red onion, very finely diced and 1 red chilli, finely chopped (deseeded for less heat) to the bowl. If you want a milder chimichurri, soak the red onion in cold water for 5 minutes first to take the edge off, then drain.
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Add the liquids: Pour in 5 tablespoons extra virgin olive oil and 1 tablespoons fresh lemon juice. Stir well to combine everything and start to macerate the onion.
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Season and sweeten: Add a pinch of sea salt and 1 teaspoon raw honey. Stir again. Taste and adjust: more honey for sweetness, more chilli for heat, more salt to lift everything.
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Fold in pomegranate: Gently fold through 80 grams pomegranate seeds. Keep them whole so they burst when eating, adding little pops of sweetness and colour throughout.
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Rest before serving: Leave the chimichurri to sit at room temperature for at least 15 minutes before serving. This allows the flavours to meld and the onion to mellow.
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Make ahead:Â Keeps in the fridge for up to 3 days in a sealed jar. The pomegranate seeds will bleed a little colour over time but the flavour only deepens.
Heat level:Â One chilli gives a gentle warmth. Use two, or leave the seeds in, if you want more fire.
No lemon? A splash of red wine vinegar works well as a substitute and is more traditional.
Nutrition
Serving: 1 Serving | Calories: 321kcal | Carbohydrates: 11g | Protein: 44g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 120mg | Sodium: 616mg | Potassium: 747mg | Fiber: 1g | Sugar: 9g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 4mg
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