Grilled Chimichurri Pork Flank Steak with and Italian Salad
Filed under: Dinner, On the grill, Week-end
Preparation time
Cooking time
Portions
Enjoy our new marinated pork flank steak with a fresh Italian salad. A guaranteed delight for steak lovers!
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.
