Chimichurri Steak & Rocket Salad

A wonderful South American style steak pairs perfectly with peppery Rocket leaves. Simple and very impressive dish. Steak can be pan fried or baked, but for more authentic experience use your BBQ.


Preparation time: 20

Cooking time: 45

600g flank steak

40g parmesan - shaved

2 tbsp red wine vinegar (and 60ml for the sauce)

80ml soy sauce

80g honey

1/2 tsp freshly ground black pepper

1 shallot - finely chopped

1 chilli - finely chopped

2 garlic cloves - finely chopped (for the chimichurri)

1/2 tbsp salt

15g coriander - chopped

10g parsley - chopped

1 tbsp oregano (or basil or chives)

extra virgin oil

  1. Marinating flank steak tenderises this lean cut of beef and infuses it with flavour.
  2. For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinade for around 2 hours. If time is limited, leave to marinate at room temperature for 30 mins.
  3. Prepare the chimichurri. Combine shallot, chilli, garlic, vinegar and salt in a medium bowl. Let it sit for 10 minutes. Stir in coriander, parsley, and oregano. Using a fork, whisk in oil.
  4. Remove the steak from the marinade and gently shake off the excess marinade from the steak - but make sure there is still a coating as it will help keep the steak from sticking to the grill.
  5. Sprinkle generously on all sides with coarse salt and freshly ground pepper. This will help form a savoury crust on the steak.
  6. As the steaks are quite large, cook on a grill or alternatively on a large griddle pan or griddle plate.
  7. Place steak on the hottest part of your grill. Grill for approximately two minutes on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. Flank steak will be best served medium rare (thermometer internal reading of 54°C - 60°C)
  8. Remove the steak from the grill, cover and rest for 10 -15mins.
  9. After the steak has rested, thinly slice with a sharp knife and spread across a platter.
  10. Toss the rocket leaves in 2 tbsp of the chimichurri dressing and add to the platter, along with the shaved parmesan and a drizzling of the chimichurri.
  11. Use the leftover chimichurri as a dip for dipping pieces of sliced steak.

Flank steak is a classic choice for this iconic dish, but choose your favourite cut. Cook it on a pan, in the oven or preferably on a barbecue for an authentic smokey flavour.

This recipe contains approx 350 kcal per serving and is very high in protein – approximately 37g. It also contains a high iron content in a region of 20% of our daily needs.

Chimichurri Steak and Rocket Salad