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–+ servings

Flank Steak

Flank steak is cost effective, a real crowd pleaser and absolutely delicious.
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Prep Time10 minutes
Cook Time8 minutes
2 hours
Total Time2 hours 10 minutes
CourseMain Course
KeywordSteak
Servings 6
Calories 321kcal

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

 

Homemade Chimichurri Recipe

 

Ingredients

  • 40 grams fresh coriander, roughly chopped (leaves and stems)
  • 80 grams pomegranate seeds
  • 1/2 red onion, very finely diced
  • 1 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

 

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.
 
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.
 
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.
 
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.
 
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.
 
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.
 
Make ahead: 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: 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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