The chimichurri sauce provides a refreshing flavor and goes perfectly with the steak.
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 769 / Protein 46g / Carbohydr. 23g / Fat 63g
Ingredients (2 servings)
2 cloves garlic
1 red chili
100 g parsley
50 g oregano
50 g cilantro
230 ml olive oil
30 ml white wine vinegar
1 tsp sugar
350 g flank steak
2 sprigs rosemary
2 sprigs thyme
grill, food processor, barbecue tongs, brush (optional), cutting board, knife
Cabernet Sauvignon, 2003
Cabernet Sauvignon is one of the most famous red wines in the world. It is a worthy partner for this charismatic dish thanks to its superb taste of black currants and its occasional hint of green bell pepper.
Preheat the grill. Quarter shallots and crush garlic. Remove seeds from red chili and juice lime.
grill, cutting board, knife
3 shallots / 2 cloves garlic / 1 red chili / 1 lime
Finely puree parsley, oregano, cilantro, shallots, garlic, red chili, lime juice, some of the olive oil, and vinegar in a food processor. Generously season with sugar, salt and pepper.
100 g parsley / 50 g oregano / 50 g coriander / 200 ml olive oil / 30 ml white wine vinegar / 1 tsp sugar / salt / pepper
Brush steak with rest of olive oil and season well with salt and pepper. Now grill for approx. 1 – 2 min. per side. Place rosemary and thyme on top and let the steak rest for approx. 10 min. on indirect heat. Serve with Chimichurri and a fresh summer salad.
grill, barbecue tongs, brush
350 g flank steak / 2 tbsp olive oil / 2 sprigs rosemary / 2 sprigs thyme / salt / pepper