Steak With Mango Chimichurri
Serves: 4
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
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800g flat iron steak
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Extra virgin olive oil, for cooking
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Salt, to taste
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Freshly cracked black pepper, to taste
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1 mango, diced into small pieces
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½ cup parsley, chopped
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¼ cup coriander, chopped
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½ tsp oregano
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½ eschalots, finely chopped
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1 red chilli, finely chopped
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1 garlic clove, minced
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¾ cup extra virgin olive oil
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¼ cup red wine vinegar
Method:
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Preheat the oven to 180°C (fan-forced).
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Remove the steak from the fridge 30 minutes before cooking to bring it closer to room temperature.
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Pat the steak dry with paper towel and season generously on both sides with salt and freshly cracked black pepper.
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Place the mango, parsley, coriander, oregano, eschalots, chilli and garlic in a medium bowl.
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Add the olive oil and red wine vinegar, then season with salt and freshly cracked black pepper and gently mix until well combined. Set aside while you cook the steak.
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Heat a large frying pan over high heat until hot. Drizzle the steak lightly with olive oil, then cook for 2-3 minutes on each side, depending on thickness, until medium-rare.
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Transfer to the oven for 5 minutes, then remove and transfer the steak to a wire rack to rest for at least 10 minutes before slicing.
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Slice the steak thinly against the grain and arrange on a serving platter.
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Spoon the mango chimichurri generously over the sliced steak and serve immediately.
