BBQ Flank steak with chimichurri

Prep 20 mins

Cooking 10 mins

Serves 4

Want a super lean steak cut that is supremely yummily beefy? For fewer calories and bucketloads of flavour, you just can’t beat flank. Also known by its French name, bavette, flank comes from the lower side/underbelly area of a cow. It’s thin, long and lean, with a much coarser grain than most other steak cuts. Cook it right, and it’s one of the best steaks you’ll ever eat. What’s the secret? Intense (and we mean super high) heat plus super quick cooking, all of which makes flank pretty much perfect for braai month! We marinade it with our Natural Herbs & Spices BBQ Seasoning and a few other good things. And for spring freshness, we serve it with an intensely herby home-made chimichurri.

What you will need

  • 800g flank steak (aka bavette)
  • Natural Herbs & Spices BBQ Grill Seasoning BBQ Grill
  • 6 Tbsp olive oil
  • 1 clove of garlic, minced
  • 2 Tbsp fresh rosemary, roughly chopped
  • Juice of one lemon
  • ½ cup extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1-2 cloves garlic, minced (start with one clove and add the second if you want a stronger garlic taste)
  • 1-2 tsp finely chopped red chilli (or dried chilli flakes)
  • Large handful of flatleaf parsley, chopped
  • 1-2 Tbsp oreganum leaves, chopped
  • Medium handful of coriander, chopped
  • Salt, to taste


Rub the flank steak all over with Natural Herbs & Spices BBQ Seasoning. Combine the marinade ingredients and pour over the steak. Marinade for at least two hours and up to six.

Make the chimichurri while the steak marinades as it also needs to stand for at least two hours to infuse – simply combine all the chimichurri ingredients. Chimichurri is really one of those recipes you make your own. Like more garlic and less chilli? Then make it so. Don’t like coriander at all? Leave it out and substitute with more parsley. Like it more acidic? Add more vinegar. See? So simple! The only advice we do have, is that it’s better to hand chop the herbs and not use a food processor, as a somewhat rougher chop is preferable.

Cook the flank over super hot coals – mere minutes on both sides. Rare is best, medium rare at a push. Serve with chimichurri on the side.


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: