Juicy Spiced Flank Steak

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeDairy Free
CALORIES
261kcal
protein
27.8g
carbs
2.1g
fat
15g
serves
4serves

Introduction

This recipe is the result of a creative collaboration challenge with my lovely friend Kim, from Deliciously Keto.
We each took an element to create and then cooked them together.

As you all know by now, my Chimichurri skills are appalling so I was super happy when Kim put her hand up for that element.
And, boy oh boy, she did not disappoint!

In researching flavour bases to match with Chimichurri, I came across the classic Argentinean combination of Sazon spice rub and Chimichurri.
So, I based my rub on the traditional Sazon.
The main spice in Sazon is achiote powder, or ground Annatto seed, but this is not readily available here.
Instead, I’ve substituted it with the recommended combination of sweet paprika and turmeric.

This recipe is so simple to make, is tasty and really healthy.

Both Kim and I would love to hear from you if you make it.
Head to Kim’s website or social media to find the Chimichurri recipe.

Make it. Post it. Tag us.

Enjoy!

The recipe

Ingredients

500 grams of flank or skirt steak
2 tablespoons of olive oil
2 teaspoons of onion powder
1 Tablespoon of garlic powder
1 Tablespoon of ground coriander seeds
1 Tablespoon of cumin
1 Tablespoon of dried oregano
1/4 teaspoon of turmeric
1.5 Tablespoons of sweet paprika
2 teaspoons of salt
1 teaspoon of ground pepper

Directions

Step 1
Mix rub ingredients together in a jar (this will make enough for a couple of meals)
Step 2
Lay the steak out on cling wrap and rub with oil.
Step 3
Sprinkle approx 1 tablespoon of rub on either side and massage in.
Step 4
Wrap steak up and sit in fridge for 30 minutes.
Step 5
Remove from fridge and allow to return to room temp while you make your Chimichurri.
Step 6
Pre-heat BBQ or grill plate until very hot (I heated my BBQ for 15 min)
Step 7
Lay the steak on the hot grill and cook for 6-10 minutes in total, turning halfway. (6 minutes = rare, 10 minutes = well done)
Step 8
Remove and rest, tented with foil, for at least 10 minutes.
Step 9
Slice across the grain and serve with a lavish drizzle of Chimichurri.
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Tag @naomisherman_foodcreative

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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