Grilled Flank Steak with Chimichurri Verde

Ingredients

• 800g flank steak, at room temperature
• Olive oil
• Flaky sea salt, black pepper
• Chimichurri verde:
• Large bunch of parsley
• Large bunch of coriander
• 4 garlic cloves
• 1 green chilli
• 4 tbsp red wine vinegar
• 8 tbsp olive oil
• 1 tsp dried oregano
• Flaky sea salt

Method

1. 11. Chimichurri: finely chop herbs, garlic, and chilli. Stir in vinegar, olive oil, oregano, and salt. Let it sit 15 minutes.
2. 22. Rub the flank steak with olive oil. Season generously with salt and pepper.
3. 33. Grill on high heat 4–5 minutes per side for medium-rare — flank shouldn't be cooked beyond that, it gets tough.
4. 44. Rest on a cutting board 8 minutes under foil.
5. 55. Slice thinly, across the grain — this is the most important step.
6. 66. Lay the slices on a large platter, spoon chimichurri generously over.