For BBQ season, we're introducing a new product that's sure to become an instant classic: chimichurri pork flank steak. A must-try discovery for steak lovers.
Ready to grill, the pork flank steak is incredibly versatile. Whether served in a sandwich, tossed in a salad, or simply paired with your homemade chimichurri sauce, we have plenty of ideas to help you make the most of this exceptional cut.
Have You Heard of Chimichurri?
Originally from Argentina and typically used to complement meat, chimichurri is a zesty marinade made with fresh herbs and lemon. It’s the perfect way to bite into summer and reinvent your meals!
Explore our different recipes!
Pork Flank Steak with Chimichurri Sauce
Portions : 4
Preparation time : 15 minutes
Cooking time : 8-10 minutes
Ingredients:
- 2 Olymel Chimichurri Pork Flank Steaks
Chimichurri Sauce:
- 1 1/2 cups olive oil
- 1/4 cup wine vinegar
- 1/4 cup finely chopped French shallots
- 1/4 cup chopped cilantro
- 2 tbsp flat-leaf parsley, chopped
- 1 tbsp finely chopped garlic
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes, or more to taste
Instructions :
Chimichurri Sauce:
- In a bowl, combine all the ingredients. Set aside.
Flank Steaks:
- Preheat the BBQ to 260°C (500°F) over medium heat. Cook for 8 to 10 minutes over direct heat, turning regularly.
- Check the internal temperature with a thermometer and ensure it reaches an internal temperature of 65°C (150°F). Avoid overcooking, as it will dry out the meat.
- Let it rest, then slice into strips and serve with the Chimichurri sauce.
Chimichurri Pork Flank Steak and Melted Cheese Argentine Sandwich
Portions: 4
Preparation time: 15 minutes
Cooking time : 8 - 10 minutes
Ingredients :
- 2 Olymel Chimichurri pork flank steaks
- 4 sandwich rolls (baguette or ciabatta)
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, sliced
- 8 slices of cheese (provolone, cheddar, or emmental)
- 1 tbsp butter
- 1 tbsp oil
- Salt, pepper
Instructions:
- In a large frying pan, heat the olive oil and sauté the onions for about 5 minutes. Add the bell peppers, season with salt and pepper, and cook for another 2 minutes. Keep warm.
- Preheat the BBQ to 260°C (500°F) on medium heat. Grill the pork flanks for 8 to 10 minutes over direct heat, flipping regularly.
- Check the internal temperature of the pork flank with a thermometer and ensure it reaches an internal temperature of 65°C (150°F). Avoid overcooking, as it will dry out the meat.
- Let the pork rest and slice into strips.
Sandwich:
- Melt the butter in a pan and lightly toast the bread on the inside for extra crispiness.
- Place the sliced pork on the bottom half of the bread.
- Add the sautéed bell peppers and onions.Top with cheese and close the sandwich.
- Return the sandwich to the pan on low heat, cover, and cook for 2 to 3 minutes to melt the cheese.
- Serve hot, with fries or a salad on the side.
Grilled Chimichurri Pork Flank Steak with and Italian Salad
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 8 to 10 minutes
Ingredients :
- 2 Olymel Chimichurri Pork Flank Steaks
Italian Salad:
- 200 g cherry tomatoes (red and yellow)
- ½ small onion, thinly sliced
- 100 g arugula
- 50 g shaved Parmesan or fresh mozzarella, sliced
- ¼ English cucumber, diced
- 10 black olives, halved
- A few fresh basil leaves, chopped
Dressing:
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions:
Italian Salad:
- In a large bowl, combine all the salad ingredients.
- Prepare the dressing and pour it over the salad just before serving.
Pork Flank Steaks:
- Preheat the BBQ to 260°C (500°F) over medium heat. Grill for 8 to 10 minutes over direct heat, turning regularly.
- Check the internal temperature with a thermometer to ensure it reaches 65°C (150°F). Avoid overcooking, as this will dry out the meat.
- Let the meat rest, then slice into strips. Serve the pork flank steak alongside the Italian salad.