Whole grilled flank steak with wild garlic chimichurri

Whole grilled flank steak with wild garlic chimichurri


4 servings

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4.2 rating


For the chimichurri

  • 60g basil
  • 60g wild garlic
  • 1 clove garlic, peeled and roughly chopped
  • 1 chilli, seeds removed and roughly chopped
  • 50g extra virgin olive oil
  • 115g white wine vinegar
  • 4g fine salt
  • 1 lemon
  • 1 flank steak (650g)
  • rock salt


Blanch the basil and wild garlic in boiling water for 30 seconds, then remove and plunge into a bowl of iced water. Place the garlic and chilli, basil and wild garlic into a blender along with the vinegar and olive oil and blend until smooth. Adjust the seasoning with lemon juice and salt.

Trim the flank steak of excess fat and sinew, leaving only a layer of the fat on top. Season with rock salt. Heat the BBQ and grill fat-side down over hot coals to render and crisp, then turn the flank steak.The coals will have cooled a little, so finish cooking the flank until the internal temperature reads 52- 55C on a probe thermometer. Remove and rest for 10 minutes. Spoon over the chimichurri, then slice the flank to serve. Finish with a sprinkle of rock salt.


1-3 of 119 Reviews

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Andrew Smith


Ridiculously Convenient

So content with my purchase! I have already used it a few times and it has been so handy on picnics and camping trips! I'd recommend to anyone looking for an adventurous summer with delicious food.

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Penny Andrews


Best gift ever!

My family knows how much I adore having loved ones around and cooking up a storm - so they know just what to get me when I was given the 4K! So sleek and intricately designed, the quality is ridiculously good.

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Brooke Yanz


Dad absolutely loves his new 4K

After doing my research I decided to buy the 4K as Dad’s fiftieth present. Let’s just say he is truly in love. I can only speak from my experience, but the quality of food created from this barbeque is like no other.