Recipe
Flank Steak with Vietnamese Chimichurri
Pan-seared Redefine beef flank basted with garlic and rosemary, topped with a vibrant Vietnamese-style chimichurri packed with fresh herbs, chilli and lime. Served with crispy sweet potato fries and a tangy quick pickled salad for balance.
- about 50 min
- Moderate
Ingredients
Redefine Beef Flank
- × 100g Redefine Beef Flank, defrosted
- 2
- vegan butter
- 20g
- garlic clove, crushed
- 1
- rosemary
- 1 sprig
- Salt & pepper
Sweet Potato Fries
- sweet potato fries (pre-cut / frozen or fresh)
- 500g
- Salt
Vietnamese Chimichurri
- coriander
- 20g
- parsley
- 10g
- mint
- 10g
- shallot
- 10g
- garlic
- 5g
- red chilli
- 10g
- oil
- 30g
- vinegar
- 15g
- lime juice
- 15g
- crispy shallots
- 20g
- Salt
Quick Pickled Salad
- carrot, julienned
- 200g
- red pepper, sliced
- 150g
- shallot, sliced
- 50g
- vinegar
- 100g
- sugar
- 50g
- salt
- 5g
Garnish
- crispy onions
- 50g
Method
Prepare the Pickled Salad
Place the vinegar, sugar and salt in a small pan and bring to the boil. Remove from the heat and allow to cool to room temperature.
Add the carrot, pepper and shallot. Toss and set aside for 10–15 minutes.
Cook the Sweet Potato Fries
Cook the sweet potato fries according to the pack instructions until crispy and golden. Season with salt and keep warm.
Make the Vietnamese Chimichurri
Finely chop the herbs, chilli, shallot and garlic (or use a blender). Mix with the oil, vinegar, lime juice and salt. Stir through the crispy shallots just before serving.
Cook the Beef Flank
Season the flank with salt and pepper. Heat a pan over medium heat. Add the butter, garlic and rosemary.
Cook the flank for 2–3 minutes per side, basting as it cooks.
Serve
Slice the flank (with the grain). Spoon over the Vietnamese chimichurri and top with crispy onions. Serve with the sweet potato fries and pickled salad.
Made with
Redefine Flank SteakView product →
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Vanessa