Grilled flank steak with basil veggies and chimichurri sauce

Grilled flank steak with basil veggies and chimichurri sauce is pure summer on a plate. It’s super tasty and incredibly easy to make. Don’t be shy and check for your self this fantastic recipe for grilled flank steak with basil veggies.

You will need

  • Food processor
  • Saucepan
  • Cooking tray
  • Large bowl
  • Grill pan


Serves 4
  • 1000g flank steak
  • 6 tbsp of basil pesto
  • Freshly ground black pepper
  • Salt

Chimichurri sauce

  • 1 shallot, finely chopped
  • 1 red chilli pepper, finely chopped
  • 2 garlic cloves, thinly sliced
  • ½ bunch of coriander, finely chopped
  • ½ bunch of flat parsley, finely chopped
  • 2 tbsp of oregano, finely chopped
  • 125ml of red wine vinegar
  • 200ml of extra-virgin olive oil
  • 1 tsp of salt

Basil veggies

  • 4 tbsp of basil pesto
  • 8 baby potatoes, cut in half
  • 12 tender-stem broccoli, trimmed
  • 4 tbsp of olive oil
  • Freshly ground black pepper
  • Salt

Preparation Method

45 minutes
  1. Marinate the flank steak. Place your steak with basil pesto in a container and marinate for at least one hour before cooking or best overnight. If so do not add salt into marinade (basil pesto) but instead hold off and add this during the grilling of the steak as adding it while it is marinating will dry out the meat. Before grilling your steak, make sure is at room temperature.
  2. To prepare chimichurri sauce place all ingredients into a food processor. Process until smooth, adjust seasoning as desired. Set aside until needed.
  3. Preheat the oven to 160˚C/Gas mark 3.
  4. Place baby potatoes on a cooking tray. Add salt, freshly ground black pepper, olive oil and toss well. Put them in the oven for about 30 minutes.
  5. Meanwhile, trim the tender-stem broccoli and bring a saucepan of salted water to the boil, and cook for 3-4 minutes or until bright green and tender.
  6. Heat a grill pan to medium-high heat.
  7. Grill flank steaks until medium rare or about 6 minutes each side. Salt and pepper steaks during the grilling process on each side. Let your flank steak rest covered for about 3 minutes.
  8. Place in large bowl roast potatoes and tender-stem broccoli and add basil pesto. Toss until well combined.
  9. Slice grilled flank steak thinly against the grain. Arrange steak slices on each one to serve. Divide pesto-dressed veggies and place them over flank steak. Drizzle each plate with chimichurri sauce and enjoy.

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