Around our homes, Father’s Day means three things – some quiet time, an ice cold beer in hand and a delicious steak dinner. So flank steak has become the dinner of choice. It is easy to grill, its flavour can be boosted with a quick marinade or rub and it’s very versatile. It can be served up with roasted vegetables, rolled up in a tortilla or picked up in a lettuce wrap. And if you are lucky enough to have leftovers, it makes delicious sandwiches.
Today’s recipe for flank steak is one we make regularly in our classes. A bright, fresh chimichurri sauce is served alongside the steak. Chimichurri is an Argentinean green salsa made with lots of garlic, fresh herbs, olive oil and vinegar. This entire meal is easy enough for a beginner but worthy of a barbecue expert.