Grilled flank steak, Thai basil chimichurri

Ingredients

• 800 g beef flank steak
• 1 bunch fresh Thai basil
• 0.5 bunches fresh flat-leaf parsley
• 4 sprigs fresh oregano
• 1 piece red bell pepper
• 1 piece red onion
• 2 cloves garlic
• 1 piece fresh red chili
• 1 piece lime
• 1 tbsp balsamic vinegar
• 90 ml extra virgin olive oil
• 1 tsp smoked paprika
• to taste ground black pepper
• to taste fleur de sel

Method

1. Take the flank steak out of the fridge and pat it thoroughly dry; let it come to room temperature until the surface is no longer damp, then season with fleur de sel, black pepper, and smoked paprika.
2. Set up the grill for two-zone cooking: a side with very hot direct coals for searing, and a side without coals to finish gently; the grate should be very hot and lightly oiled.
3. Place the whole bell pepper on the direct coals and turn it until the skin blisters, blackens in spots, and the flesh slightly collapses; let it cool, remove the burnt skin, then dice the flesh.
4. Finely chop the Thai basil, flat-leaf parsley, oregano, garlic, chili, and red onion; mix with the grilled bell pepper, lime juice and zest, balsamic vinegar, and olive oil until you get a green, glossy, and loose sauce.
5. Sear the flank steak over direct coals, without moving it at first, until a well-marked crust forms and the meat easily releases from the grate; turn and mark the other side the same way.
6. Move the flank steak to the indirect zone if it browns too quickly; continue gently until it is supple but yields with some resistance to the touch, with juices beading on the surface for medium-rare.
7. Let the meat rest off the heat under a light cover, so the fibers relax and the juices redistribute.
8. Thinly slice the flank steak against the grain, coat with the Thai basil chimichurri, and add a final pinch of fleur de sel just before serving.

Nutrition

Per serving

Energy

489.8 kcal

Protein

41.78 g

Carbohydrate

4.79 g

Fat

34.15 g

Fibre

1.86 g

Calcium

55.21 mg

Iron

1.32 mg

Magnesium

18.04 mg