Get ready to wow your taste buds with this sensational dish that’s hearty, vibrant, and bursting with flavour!
Perfectly seared flank steak, juicy and tender, is the ultimate protein to anchor this dish. Cooked to your preferred doneness, it’s seasoned just right to let its natural flavours shine.
Our bright, herbaceous chimichurri sauce steals the show with its bold mix of parsley, garlic, olive oil, and a touch of spice. It’s the perfect complement to the steak, adding a pop of freshness with every bite.
Creamy butter beans are the unsung hero of this plate! Their velvety texture balances the zesty chimichurri and juicy steak, creating an harmonious trio you’ll savour to the last bite.
Have you tried this flavour-packed combo yet?
Drop a ❤️ if you love a good steak or comment below with your favourite way to enjoy chimichurri!
Ingredients:
- 2 stalks of celery
- 1 Onion
- 150 ml Passata
- 1 Teaspoon Tomato paste
- 200 g Butter beans
- 6 sun dried tomatoes
- Salt and pepper
- Smoked paprika
- Rosemary, Fresh thyme and Bay leaves
- Coriander
- 500 g Flank steak
- 50 g butter
- 2 cloves of garlic
- Rosemary
Ingredients for Chimichurri:
- 1 bunch Parsley
- 1 clove garlic
- 1/2 teaspoon dried oregano
- Salt and pepper
- Coriander powder
- Chili flakes or fresh chili
- 1 Tb spoon wine vinegar
- Olive oil
Procedure:
- Start the recipe by finely chopping the onion and the celery.
- Add oil to a pan and sauté the onion and the celery together with the finely chopped garlic. Season with salt and pepper, add fresh herbs rosemary, thyme and bay leaves.
- When the vegetables start to soften add the passata, a splash of water, the tomato paste and the chopped sun-dried tomatoes. Cook for 5 minutes until flavours are developed.
- Add the cooked butterbeans and cook for another 15 minutes, then set aside.
- The next step is to make the steak. Heat a pan over high heat, add oil then place the steak into the hot pan.
- Sear the steak for about 3 minutes on each side for a medium rare steak. Searing time depends on the size and the thickness of the steak.
- At the end its time to butter baste the steak by adding cold butter to the pan, garlic and fresh thyme or rosemary.
- With a spoon take the hot and infused with flavours butter and drizzle over the steak.
- This process gives the steak a more complex flavours increasing the nuttiness and the caramelisation of the steak.
- Repeat the basting for about 1 minute then take the steak out of the pan and let it rest for 10 minutes. This step is very important because the meat will relax, and the juices will redistribute and reabsorbed through the meat.
- Last step in our recipe is to make the Chimichurri. Finely chop the parsley and add it to a bowl.
- Finely chop the garlic and add over the parsley together with wine vinegar, olive oil, salt, dried oregano, chili flakes and coriander powder.
- Mix until all ingredients are well combined. Let it rest in the fridge 20 minutes for the flavours to develop. Serve the Chimichurri over any meat or
- Plate the beans, flank steak, the Chimichurri and serve with a glass of wine.
