09 Jul 2019

Seared Flat Iron Steak with Chimichurri Sauce & Avocado Cucumber Salad


Preparation time: 30 minutes
Cooking time: 20 minutes
1 tbsp olive oil
1 tbsp lemon juice
½ tsp cumin powder
¼ tsp chilli powder or flakes
800-1kg piece flat iron steak
1 cup flat leaf parsley
1 cup coriander
½ birdseye chilli
2 tsp red wine vinegar
1 tsp ground cumin
1-2 garlic cloves
2 tbsp olive oil
Salt flakes & freshly ground black pepper
40g soft green lettuce leaves
2 avocados, sliced
2 lebanese cucumbers, sliced
½ cup coriander leaves
¼ cup olive oil
2 tbsp lemon juice
Bread rolls for serving


Combine oil, lemon juice and spices. Add steak and coat all over. Set aside covered to marinate for an hour, or overnight.For the Chimichurri, place parsley, coriander, chilli, vinegar, cumin and garlic in a food processor, or finely chop herbs and garlic. Process ingredients, or mix well and add oil in a stream until incorporated. Season to taste. Refrigerate until required.

Pre-heat a barbecue grill or a grill plate over high heat and cook steak, searing well for 6-8 minutes each side, depending on thickness. Set aside covered for 5 minutes before slicing. Arrange on a board or serving plate and drizzle with chimichurri sauce. Accompany with crusty rolls.