Instructions

1. 1

   Take the flank steak out of the fridge an hour before grilling, pat it dry and season with salt.

2. 2

   For the chimichurri, finely chop the parsley, garlic, chilli and oregano and stir together with olive oil, vinegar, salt and pepper.

3. 3

   Sear the steak on a very hot grill on both sides until a strong crust forms and the centre is still pink.

4. 4

   Let the meat rest briefly, then slice it thinly across the grain and drizzle generously with the chimichurri.