Turn your home into a churrascaria with some Chimichurri Flank on the barbeque. This zesty South American condiment is reaching out for smoke, fat and flame. It is fresh, spicy and zingy, it cuts through beef's richness and smacks you around the mouth with lively flavour. 

Flank wants super hot, super quick cooking. Heat your pan or barbeque for twice as long as you think it needs to get it screaming hot, then sear the flank to medium rare for about 90 seconds on each side. A generous resting time will draw all that chimichurri goodness back into the meat giving you a tender, juicy, ultra flavoursome result. 

Ingredients:

• Beef flank steak
• Flat-leaf parsley
• Cilantro
• Red onion
• Oregano
• Garlic
• Lemon juice
• Lemon zest
• Red wine vinegar
• Sea salt
• Pepper
• Red pepper flakes
• Olive oil
• Rapeseed oil