Recipe| June 13 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 capscium (bell peppers)
olive oil, as needed
sherry vinegar, to taste
freshly ground pepper
2 bunches flatleaf (Italian) parsley
4 cloves garlic
1 tbsp chilli flakes
2.5 cups olive oil
red wine vinegar
7. 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.
8. Remove from oven and cover tightly with foil. Let sit for 30 minutes.
9. 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.
10. 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.
11. Finely chop parsley with a sharp knife.
12. Chop garlic and add to parsley along with chilli flakes and olive oil.
13. Add salt and red wine vinegar to taste. Stir to combine.