Flank Steak with Marinated Peppers and Chimichurri
Recipe| May 29 2021
The flank is cut from the abdomen and is prized for its big flavour and firm texture. It takes on spices and marinades beautifully and is often used in Mexican tacos and French steak frites. A hardworking cut, it needs a little more chewing, so ensure you cut it against the grain to shorten the fibres. Another hot tip for flank perfection is to take it out of the fridge at least 30 minutes before cooking to allow the muscle fibres to relax before hitting the grill. For this recipe, make the marinated peppers and chimichurri before cooking the steak.
1 Westholme flank steak 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 2 tbsp black peppercorns olive oil, to taste kosher salt, to taste
6 red capsicum (bell peppers) olive oil, as needed sherry vinegar, to taste coarse salt freshly ground pepper
2 bunches flatleaf (Italian) parsley 4 cloves garlic 1 tbsp chilli flakes 2.5 cups olive oil salt red wine vinegar
Crush spices in mortar and pestle.
Rub flank steak with olive oil and season with salt on both sides.
Sprinkle half of the crushed spices onto one side of the flank steak and press into the meat with your fingers. Repeat on the other side.
Grill steak over hot fire on both sides until cooked as desired.
Serve with bread, olives, marinated peppers and chimichurri (see recipes below).
Heat oven to 175C / 350F. Cut capsicum (peppers) in half lengthwise and remove white pith and seeds. Toss them in a little olive oil and lay cut-side down on lightly oiled oven tray (sheet pan). Cook about 30-45 minutes, until skin becomes wrinkled and flesh softens.
Remove from oven and cover tightly with foil. Let sit for 30 minutes.
When capsicum (peppers) are cool enough to handle, gently peel off the wrinkled skin. Tear them into their natural segments and layer side by side in a shallow dish.
Drizzle a generous amount of olive oil over the peppers and sprinkle with sherry vinegar, salt and pepper. Move capsicum (peppers) around gently with a spoon or spatula to distribute the marinade. Allow peppers to sit at room temperature for an hour before serving.
Finely chop parsley with a sharp knife.
Chop garlic and add to parsley along with chilli flakes and olive oil.
Add salt and red wine vinegar to taste. Stir to combine.