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Flank steak with chimmichurri

BT Toronto | posted Tuesday, Sep 24th, 2013

flanksteak-featured

Flank steak with chimmichurri

Ingredients:

Chimmichurri Sauce

  • 250 mls / 1 cup Italian Parsley
  • 125 mls  / ½ cup  Organic Extra Virgin Olive oil
  • 90 mls / 1/3 cup Red Wine Vinegar
  • 60 mls / ¼ cup Cilantro
  • 2 garlic cloves peeled
  • 3 mls / ¾ teaspoon Course Grind Black Pepper
  • 2 mls / ½ teaspoon Organic Ground Cumin
  • 2 mls / ½ teaspoon Sea Salt Mill
  • Flank Steak 4 x 185 gms / 6 oz. pieces

Directions:

  1. Grill the Flank Steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.
  2. Remove the flank steak from the grill and baste with Chimmichurri Sauce.
  3. Cover with aluminum foil to hold in the heat and let rest for 10 minutes.
  4. To serve slice the Flank Steak across the grain to ensure tender slices.
  5. This dish is best served with Cabbage Coleslaw on a piece of grilled Focaccia, drizzled with Chimmichurri Sauce

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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