Flank Steak

A rustic steak to serve directly in a chopping board. Enjoy this Argentinian inspired dish with a rustic bread or fried potatoes.

Flank Steak







  • 1,5  kg of flank steak
  • 3 limes
  • 4 tbsp olive oil
  • 2 tsp salt
  • 2 tsp coarsely ground pepper


  • 1 bunch of coriander
  • 1 bunch of flat leaf parsley
  • 1 red chili pepper
  • 2 cloves of garlic, chopped
  • 1 small red onion, finely chopped
  • 3 tbsp. red wine vinegar
  • Pepper and salt, to taste
  • 7 tbsp Good quality olive oil,
  • Salt
  • Pepper


1. Marinade
For the marinade mix lime juice, salt, pepper and olive oil together. Marinade for at least 2 hours in the fridge. Let the steak come up to room temperature before cooking.

2. Fry
Heat oil in the fry pan on a high heat. Fry the steak 4 to 5 minutes on each side, depending on the thickness of your steak. Take the steak out of the pan and rest for about 10 minutes.

3. Sauce
While the steak is resting make the chimichurri style sauce. Add the red onion to a bowl, add the vinegar and let soak for 2 minutes to soften the onion. Finely chop the herbs, chili and garlic and add together with the olive oil. Finish with salt and pepper to taste.

4. Serve

Serve the steak sliced against the grain, with the chimichurri on the side


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