Wagyu flank with chimichurri
This wagyu flank cooked beautifully on the Argentinian-style barbecue at Gillon [McLachlan]’s home. I have since been fortunate enough to receive my own version of this parilla from Gillon. It makes my regular everyday barbie seem very boring! You can replace the wagyu flank with sirloin or rib eye if you like.
3 kg wagyu flank
sea salt and cracked black pepper
1 red capsicum (pepper)
jalapeño pepper (optional)
½ clove garlic, finely diced 1 teaspoon garlic powder 1 teaspoon onion powder
teaspoons smoked paprika 1 teaspoon ground coriander 1 tablespoon sherry vinegar
¼ cup (60 ml) extra virgin olive oil
2 bunches coriander, leaves finely chopped
2 bunches flat-leaf parsley, leaves finely chopped
For the chimichurri, preheat the oven to 180°C. Roast the capsicum according to the method on page 44, then peel and discard the seeds. If you are using the jalapeño, roast it for about 20 minutes until nicely browned, then transfer it to a bowl and cover tightly with plastic film. Leave to stand for 20 minutes, then peel the skin and discard the seeds.
Finely dice the roasted capsicum and jalapeño. Place in a bowl with the diced garlic, garlic powder, onion powder, smoked paprika and ground coriander. Mix well, then stir in the vinegar and olive oil. Add the chopped coriander and parsley, and combine.
Remove the flank from the fridge and bring up to room temperature.
Preheat the barbecue to medium–high. Season the wagyu with salt and pepper. Place on the barbecue and seal for 4 minutes on one side, then turn the beef on an angle (to achieve a criss-cross pattern) and leave for 4 minutes. Flip the beef over and seal other side for 4 minutes and then turn again to criss-cross and leave for another 4 minutes. Remove and allow to rest for 10 minutes.
Cut the steak into 1 cm thick slices on an angle, spoon over the chimichurri and serve.