Serves 4 as a light meal
This is such a delicious way to enjoy grilled meat over the warmer months. The Flank cut has so much flavour and this recipe lends itself to a light meal or serving with tortillas or lettuce leaves for tacos. You could use skirt or hanger cuts of beef if you can’t find flank.
600g piece Flank steak
Sea salt, black pepper
Juice 2 limes + 1 extra to serve
3 clove garlic, crushed
1 tsp ground cumin
1 tsp smoked paprika
Pinch dried chili
½ cup olive oil
1 tbsp red wine vinegar
1 bunch coriander, finely chopped
1 bunch small radishes,
1 punnet cherry tomatoes
Optional - cos lettuce leaves and/or warm corn tortillas or simply cooked potatoes
Place the flank steak into a shallow glass dish and season lightly with salt and pepper.
In a mixing bowl, combine the chimi churri ingredients and season to taste. Spoon 2 tbsp of this over the steak and let marinate for 1 hour in the fridge.
Preheat BBQ or char grill, remove the steak and chimi churri from the fridge 30 minutes before cooking the steak.
Cook the steak for 7-10 minutes either side depending on thickness of the flak and preferred doneness. Less time for rarer, a little longer for further cooked, then rest the steak for 10 minutes.
While the steak is resting, slice the avocado, tomatoes, radishes and lime.
Thinly slice the flank against the grain and serve with chimi churri spooned over and the prepared vegetables, lettuce leaves, tortillas or potatoes.