Chimichurri Flank Steak with Black Beans

• 700 gflank or skirt steak
• 2 tbspolive oil
• salt and black pepper
• 30 gflat-leaf parsley, leaves and fine stems
• 15 gfresh oregano, leaves only
• 4garlic cloves, roughly chopped
• 2red chillies, deseeded
• 4 tbspextra virgin olive oil
• 2 tbspred wine vinegar
• 1lime, juiced
• 2 x 400gtins black beans, drained and rinsed
• 2 tspground cumin, divided
• 1lime, zested
• 600 glong-grain rice, cooked (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Make the chimichurri: pulse the parsley, oregano, garlic and chillies in a food processor until finely chopped but still with texture; you want flecks, not a paste. Tip into a bowl and stir in the olive oil, red wine vinegar and lime juice. Season generously with salt and pepper. It should look loose, glossy and aggressively green. Set aside to mingle.
2. 2Rub the steak all over with the olive oil and a heavy seasoning of salt and pepper. Leave it on the side to come to room temperature for 15 minutes; cold steak hitting a hot pan is the difference between a good crust and a grey one.
3. 3Tip the black beans into a small pan with the cumin, lime zest and a pinch of salt. Warm gently over a low heat for 5–6 minutes, stirring now and then, until glossy and fragrant. Keep warm.
4. 4Heat a heavy cast-iron pan or griddle over the highest heat until smoking hot; you want it almost uncomfortable to stand near. Lay the steak in and leave it alone for 3–4 minutes, until a deep crust forms, then flip and cook for another 3–4 minutes for medium-rare, depending on thickness.
5. 5Lift the steak onto a board and rest for a full 5 minutes. This is important; cut early and the juices run away.
6. 6Slice the steak thinly across the grain, on a slight angle, so each piece stays tender.
7. 7Spoon the warm black beans onto plates, lay the sliced steak over the top and spoon the chimichurri generously across the meat so it pools into the beans. Serve with rice alongside, a scatter of fresh coriander, a pinch of chilli flakes and a wedge of lime to squeeze over.

Per serving

kcal

765

protein

63.4g

fibre

20.7g

carbs

55.8g

fat

32.9g