Your Family - April 2017

Serves 4 Takes 30 mins

FOR THE MARINADE

125ml sunflower oil

80ml orange juice

80ml lemon juice

45ml soy sauce

45ml Worcestershire sauce

3 garlic cloves, crushed

500g beef flank steak

FOR THE CHIMICHURRI SAUCE

250ml parsley

250ml coriander

125ml olive oil

2 spring onions, sliced

3 garlic cloves, crushed

45ml lime juice

30ml red wine vinegar

½ red chilli, chopped

1 For the marinade, combine all the

ingredients and cover the flank in the

mixture. Marinate for at least 2 hours

or preferably overnight.

2 For the chimichurri, blitz all the

ingredients until finely chopped.

Season.

3 Heat a griddle pan or barbecue on

high. Shake excess marinade off the

steak and season. Cook for about

5 minutes on each side for medium or

until cooked to your liking. Set aside

to rest for 5 minutes. Serve with the

chimichurri.

46 yourfamily.co.za

Serves 4 Takes 1 hr

FOR THE STEAK RUB
60ml coarse salt
30ml ground black pepper
30ml smoked paprika
10ml garlic powder
5ml crushed chilli flakes
5ml lemon pepper
4 x 200-300g beef sirloin,
rib-eye or rump steaks 

FOR THE SMOKY TOMATO RELISH
avocado or sunflower oil, for frying 
1 onion, finely chopped 
4 garlic cloves, crushed 
1 red chilli, finely chopped (optional)
1 rosemary sprig
30ml smoked paprika 
400g tin cherry tomatoes 
125ml brown sugar 
80ml Worcestershire sauce 
15ml red wine vinegar

1 For the rub, combine all the ingredients and
rub all over the steaks. Allow to rest for at
least 10 minutes.
2 For the relish, heat a splash of oil on high and
sauté the onion, garlic, chilli and rosemary.
Stir in the paprika and cook for 1 minute. 
3 Add the tomatoes, sugar, Worcestershire
sauce and vinegar and bring to a boil. Reduce
heat to low and cook, stirring occasionally, for
about 20 minutes or until thickened. Discard
the rosemary and keep warm. 
4 Heat a griddle pan or barbecue on high.
Drizzle the steaks with oil. Cook for about
5 minutes on each side for medium-rare or
until cooked to your liking. Set aside to rest
for 5 minutes. Serve with the relish.

and sauces

steaks

For a more intense flavour, apply the rub

the day before, cover, and refrigerate.

Bring to room temperature before cooking.

Store chimichurri in the fridge,

covered with a thin layer of oil,

for up to a week.

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