Flank steak is good in tacos. Flank steak is good on rice. Flank steak is good on a sandwich. You know what else flank steak is good for? Steak. With a big, robust, beefy flavour, we find the freshness of a chimichurri a perfect way to eat it. Cook the steak for a few minutes per side and - instead of slicing it up - smear over some sauce. Cut it across the grain, dunking in sauce and meat juices as you go. Just eat it like a steak. 

What you’ll need (feeds 2):

  • 1 x flank steak 
  • 1 x small red onion
  • 1 x handful parsley
  • 1 x handful coriander
  • 1 x garlic clove 
  • 1 x small chilli
  • Olive oil, to taste
  • Juice and zest of one lemon 
  • 1 x tsp dried oregano (unless you have fresh. Then use a bit more) 
  • red wine vinegar, to taste 
  • Sea salt, to taste 
  • Freshly cracked black pepper, to taste 

What to do:

  1. For the steak, rub in olive oil and season with sea salt. In a screaming hot pan, cook the steak for 2 - 3 minutes per side, turning often. 
  2. Meanwhile, to make the chimichurri, blitz the parsley, oregano, garlic, onion and chilli in a food processor (or chop very finely by hand.) Add 2 tbsp of the olive oil, lemon juice, vinegar and salt and pepper. Pulse until you’re happy with the consistency. Add lemon zest. 
  3. When steak is ready, remove and allow to rest for a full five minutes at least. 
  4. To serve, simply spoon over some sauce. 
  5. Get stuck in.