Chimichurri is an Argentinian condiment for meat. It's a thick vinaigrette rounded out with herbs, garlic and hot chillies. Lean yet rich in flavour, flank and rump steak supplies even more of vitamins B12 and B6 than other lean beef cuts. Most people think of bananas when they think of potassium sources, but beef is a very good source of this mineral which helps maintain the body's fluid balance. A 100 gram portion of rump steak supplies more potassium than a large banana.
3,4 ml himalayan salt
2,5 ml each ground coriander, cumin and dried oreganum
1 well-trimmed thick flank steak (about 450 g)
2 garlic cloves, peeled
250 ml packed coriander leaves
125 ml packed parsley leaves
1 green chilli, seeded and finely chopped
70 ml chicken stock
30 ml red wine vinegar
10 ml olive oil
- In a small bowl, combine 1,25 ml of the himalayan salt, coriander, cumin and oreganum. Rub into both sides of the flank steak; set aside.
- To make the sauce: in a small pot of boiling water, cook the garlic for 2 minutes to blanch. Transfer to a food processor and add the fresh coriander, parsley, chilli, stock, oil and the remaining salt. Process until smooth.
- Preheat the grill. Grill the steak 15 centimetres from the heat for 4 minutes per side for medium-rare. Let stand for 10 minutes, then slice thinly across the grain. Serve with the chimichurri sauce spooned on top.