What happens when a classically cooked flank steak meets contemporary Asian chimichurri sauce? It’s dressed to impress of course.

After all, it is one of the perfect meals to look forward to after a long day. No marination is needed for the steak because you want to cook it just as it is.

This is so that the incredibly bright, zingy chimichurri sauce can bring life to the meaty flank steak. This recipe, which serves one, will show you how.

Ingredients

Steak

• 100-120g flank steak
• 3 cloves of garlic
• Salt and pepper, to taste

Asian Chimichurri sauce, see here

Method

• Remove steak from the refrigerator 30 minutes before cooking. Season steak lightly with salt and pepper.
• Smash garlic with the back of a knife with skin on.
• Heat a pan or skillet over medium heat and pour approximately one tablespoon of canola oil until smoking.
• Place the steak on the skillet, then add the garlic on top of the meat.
• Cook the steak to your desired level of doneness.
• Place the steak on a plate or wooden chopping board to rest for about five to 10 minutes.
• Slice the steak against the grain to equally thin slices, then drizzle with chimichurri sauce and serve.

Tips

• Good grades of beef need not apply to this recipe. Cuts such as flank or skirt steak work best because of their meaty, beefy flavours.
• Always slice the steak against the grain. Always!

@theriburhan is a food writer, recipe developer and F&B marketing strategist. Theri’s culinary style comes both from her roots and her millennial lifestyle, creating an enticing combination of re-introducing Asian classics made easy or encouraging new inspirations to traditional recipes.