Name: Steak with coriander and chargrilled mushroom chimichurri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 80ml olive oil; 125.00 ml chopped fresh coriander; 2 garlic cloves, finely chopped; 31.50 gm fresh lime juice; 1.25 gm smoked paprika; 1 small red onion, peeled, cut into 1cm-thick rings; 2 Portabella mushrooms (about 250g), stems trimmed; 600g Beef Flank Sharing Steak (with South American Style Seasoning*); 8 flatbreads, warmed; 60g feta; 125.00 ml coriander sprigs; Lime wedges, to serve

Steak with coriander and chargrilled mushroom chimichurri

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Experience South American flavors with 'Chimichurri' - a vibrant green sauce that enhances grilled meats!

Ingredients:

80ml olive oil
125.00 ml chopped fresh coriander
2 garlic cloves, finely chopped
31.50 gm fresh lime juice
1.25 gm smoked paprika
1 small red onion, peeled, cut into 1cm-thick rings
2 Portabella mushrooms (about 250g), stems trimmed
600g Beef Flank Sharing Steak (with South American Style Seasoning*)
8 flatbreads, warmed
60g feta
125.00 ml coriander sprigs
Lime wedges, to serve

Instructions:

Combine 1/3 cup (80ml) of oil with chopped coriander, garlic, lime juice, paprika, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl to make the chimichurri sauce. Set aside.
Preheat an indoor chargrill to medium-high heat. Brush onion rings and mushrooms with 1 1/2 tablespoons of the remaining oil, season with salt and pepper, then place them on the chargrill, cap sides up. Grill for 4-5 minutes on each side until lightly charred and tender. Add grilled onions to chimichurri sauce, slice the mushrooms, and stir them into the sauce.
Preheat the chargrill to medium-high heat. Drizzle steak with the remaining 1/2 tablespoon of oil and grill for 5-6 minutes on each side until the outside is caramelized and an instant-read thermometer inserted into the thickest part of the steak reads 54°C. Remove from the grill and let it rest for 5 minutes before serving.
Arrange thinly sliced steak on a bed of flatbreads alongside feta cheese, a vibrant vegetable-chimichurri mixture, fresh coriander sprigs, and zesty lime wedges.

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