US flank steak with chimichurri sauce
Tender, juicy and full of flavor - the US flank steak is one of the absolute favorites among steak lovers. In combination with the spicy, fresh chimichurri sauce, it becomes a real highlight on the barbecue. The Argentinian herb sauce gives the meat a wonderfully spicy note and provides the perfect flavor contrast. In this article, you will find out how to grill flank steak properly, how to prepare the chimichurri sauce yourself and which side dishes go best with the dish.
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
FOR THE STEAKS
- 1 steak, approx. 700-800 g
- Salt from the mill
- Ground pepper
- Olive oil to refine
FOR THE SAUCE
- 3 cloves of garlic
- 80 g parsley leaves
- 1 tsp pink pepper berries
- ½ tsp ground cumin
- Juice of ½ organic lemon
- ½ tsp brown sugar
- ½ tsp coarse sea salt
- 100 ml olive oil
Preparation
- Preheat the grill to 500 °C with the lid open.
- Season the meat with salt and grill on the boost zone for 1-2 minutes on both sides with the lid open until a clear pattern appears.
- Insert the core thermometer and set the grill to the desired target temperature (optimum core temperature 54-56 °C). Then reduce the heat to 140 °C and grill for a further 3-4 minutes with the lid closed.
- Finally, leave to rest for another 5 minutes without heat and season with pepper and refine with olive oil before serving.
