In Argentina, flank or ‘vacio’, is the cut of choice for a Sunday roast, though smaller pieces of skirt steak work equally well here. Leftovers make great sandwiches – try wholegrain mustard, tomatoes and wild rocket.
Steak, grilled peppers and chimichurri
- Preparation time: 25 minutes, plus resting
- Cooking time: 55 minutes
- Total time: 1 hour 20 minutes, plus resting
6 romano red peppers
1 tbsp olive oil
3 garlic cloves, finely chopped
large handful flat leaf parsley, roughly chopped
2 x 600g beef skirt steaks (limited availability)
6 garlic cloves, finely chopped
25g pack flat leaf parsley, finely chopped
15g pack oregano, leaves finely chopped
½ x 20g pack thyme, leaves picked
5 salad onions, finely chopped
1 tbsp chilli flakes
1 tsp sweet smoked paprika
2 lemons, juice
4 tbsp balsamic vinegar
about 8 tbsp olive oil
1. Prepare the chimichurri in advance – on the same day, but the earlier the better – as it will develop in flavour. In a large bowl, combine all the ingredients apart from the oil, and set aside at room temperature for 1 hour. Whisk in enough olive oil to cover the ingredients, season and set aside at room temperature until ready to serve.
2. For the peppers, lightly coat them in the oil. Place directly onto the hottest part of the barbecue and cook, turning, until the skins are blackened. Transfer to a bowl, cover with cling film and leave to cool. Peel and discard the charred skin and seeds from the peppers, then slice and mix with the chopped garlic and parsley; season.
3. Take the meat out of the fridge 30 minutes before you want to cook, to bring it to room temperature. Place on the medium-low part of the barbecue and season generously. Cook for about 20-25 minutes on each side, until well coloured, tender and medium-rare; rest under foil for 20 minutes. Slice the steak and serve on a large platter with the grilled peppers and plenty of chimichurri.