Serves 4 people, what a wow dish! If you can marinate overnight the taste is even better!
Serves: 4 Time: 20 minutes (plus marinating if you have time)
Steak Ingredients
680g flank steak
½ tsp. salt
½ tsp. pepper
1 onion, sliced
1 tbsp. cumin
1 tbsp. chili powder
2 limes, juiced
1 tbsp. honey
1 tbsp. red wine vinegar
2 tbsp. olive oil
2 cloves garlic, minced
4 tbsp. coriander, chopped
½ tsp. red chili flakes
Chimichurri Ingredients
2 tsp. red wine vinegar
4 tbsp. olive oil
¼ tsp. red chili flakes
1 clove garlic, minced
½ tsp. dried oregano
4 tbsp. coriander chopped
1 mango, peeled, and cubed
½ tsp. salt
¼ tsp. pepper
Salad to serve
Method
Season the steak with salt and pepper. Then mix all the remaining ingredients for the steak into a large bowl and stir to combine. Add the flank steak, toss until well coated, cover and place in the fridge to marinate for 3 hours or overnight.
When ready to cook, remove the steak from the fridge and set it aside for 15 minutes to come to room temperature.
Place a pan over a high heat, place the steak in the hot pan and sear for 2-3 minutes until browned. Flip the steak over and cook on the second side for 2-3 minutes then remove the steak from the hot pan and place on a board to allow the steak to rest for 5-10 minutes before serving.
To make the chimichurri, mix the vinegar, olive oil, red chili flakes, oregano, coriander and garlic together in a bowl.
Season with salt and pepper, add the mango and stir to combine.
Slice the steak, cutting across the grain of the meat. Serve immediately with the mango chimichurri and a side salad of your choice!
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Rosie ❤️
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