Chef Will Staten Cajun seared grassfed flank steak with spiced chimichurri sauce

  • เวลาเตรียม 30นาที
  • เวลาทำอาหาร 25นาที
  • เทคนิคการปรุงอาหาร ปิ้ง
  • เนื้อ เนื้อวัว
  • ตัด เนื้อใบบัว
  • เสิร์ฟ 6

Naturally lean, clean and green Aussie Beef & Lamb grassfed beef really shines in highly-seasoned dishes like this one. Let the cajun seasoning lead the way, and lessez les bon temps roulez!


1 Large Grass-fed Aussie Flank Steak

1/3 cup "A Cajun Life" Blackening Spice Rub

"A Cajun Life" All-Purpose Seasoning Rub

1 1/2 cups of extra-virgin olive oil

1 bunch parsley

1 bunch cilantro

2 jalapenos

1-2 lemons & 1-2 limes (depending on how acidic you want the chimichurri)

6 garlic cloves

4 shallots

Salt and pepper to taste

2 tspred pepper flakes

1 tsp oregano

2 tbsp honey



For the flank steak: Rub extra virgin olive oil on steak to lightly coat, then season heavily with Blackening Spice rub, and let sit for 30mins to "marinate" while making chimchurri.

For the chimichurri: Chopped up solid ingredients (vegetables) and place in a bowl. Add liquids next and lightly stir. Zest and juice both the lemons & limes and stir chimichurri again. Add in the spices and dry herbs and mix thoroughly. Refrigerate until ready to serve steak.

To cook: When chimchurri is finished and cooled, cook the steak to medium-rare, and let rest 5-10mins before slicing and serving.

To serve: Garnish with chimichurri and torn leaves of parsley. Add salt & pepper to taste.