Argentine Chimichurri Steak

• 800g flank or skirt steak
• Salt and black pepper
• For chimichurri: 1 large bunch flat-leaf parsley, 4 garlic cloves, 1 tsp dried oregano, 1/2 tsp red chili flakes, 4 tbsp red wine vinegar, 100ml extra virgin olive oil, salt

Instructions

1. 1

   Make chimichurri: finely chop parsley and garlic (or pulse in a food processor). Mix with oregano, chili flakes, vinegar, and olive oil. Season generously. Rest 30 minutes.

2. 2

   Season steak generously with salt and pepper.

3. 3

   Grill over very high heat, 3–4 minutes per side for medium-rare.

4. 4

   Rest 5 minutes.

5. 5

   Slice against the grain.

6. 6

   Serve with generous chimichurri spooned over.

Tags