Argentina Steak & Chimichurri

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)

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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

1. 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.

2. When ready to cook, remove the steak from the fridge and set it aside for 15 minutes to come to room temperature.

3. 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.

4. To make the chimichurri, mix the vinegar, olive oil, red chili flakes, oregano, coriander and garlic together in a bowl.

5. Season with salt and pepper, add the mango and stir to combine.

6. 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 ❤️