Ingredients

(serves 4)

Marinade:

Flank Steak                      1 1/5

Olive Oil                            70g

Lime juice                         30g

Soy Sauce                        20g

Worcestershire                 15g

Garlic Cloves Crushed      3g

Salt/Pepper To Taste

Chimichurri Sauce:

Garlic Cloves Crushed       2g

Fresh Oregano                60g

Parsley leaves                128g

Coriander                        100g

Medium Onion: Chopped                                                1/2g

Lime juice                           4g

Orange juice                       4g

Cider Vinegar                     3g

Olive Oil                           60g

Honey                                 6g

Dried Chilli Flakes             3g

Salt & Pepper to taste

Method

Marinade:
1. Mix all ingredients together excluding the steak.

2. Add steak to container or a seal-able bag, add marinade and mix and massage the marinade into the meat.

3. Close up or cling film and chill in an icebox for about 30 minutes.

Chimichurri Sauce:

1. Blend all ingredients except the oil with a pestle and mortar.

2. Start mixing and slowly adding in the oil.

3. You want the Chimichurri to be slightly smooth but with bits in it still.

4. Taste, and add seasoning as needed.

5. Keep in a sealed jar or bag for a minimum of 1 hour.

To Cook:
1. Fire up Aquaforno to reach a temp of 200c or higher, using grill or paella pan.

2. Once at 200c, take steak out of marinade and place straight onto the grill and sear the meat quickly cooking for 2/3 minutes on each side for a rare steak.

3. Take off and rest for 5 minutes.

4. Once rested, slice the steak on an angle about 1/2 inch thick.

5. Place on serving board and top with chimichurri sauce.

6. Serve with some roasted potatoes, or grilled corn on the cob.