Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Flank Steak & Marinade
- 700 g flank steak
- 2 tbsp avocado oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp chilli flakes
- Juice of 1 lime
Jalapeño Salsa Verde
- 1 large bunch flat-leaf parsley (40g)
- 1 bunch fresh coriander (30g)
- 1 jalapeño, roughly chopped (seeds in for heat)
- 2 garlic cloves
- 2 tbsp red wine vinegar
- Juice of 1 lime
- 80 ml extra virgin olive oil
- Salt to taste
Method
Marinate the Steak
Combine avocado oil, garlic, smoked paprika, cumin, oregano, salt, chilli flakes, and lime juice in a bowl. Coat flank steak all over and marinate for at least 20 minutes (or up to 4 hours in the fridge).
Make the Salsa Verde
Add parsley, coriander, jalapeño, garlic, red wine vinegar, and lime juice to a blender. Pulse until finely chopped.
With the blender running on low, drizzle in olive oil until smooth but still a little chunky. Season with salt and adjust heat with more jalapeño if desired.
Cook the Flank Steak
Heat grill pan or BBQ to very high heat. Remove steak from marinade and pat lightly to remove excess.
Grill 4–5 minutes per side for medium-rare — flank steak cooks fast, don't overdo it. Aim for 55–57°C internal temp.
Rest for 6 minutes. This is critical — flank steak tightens up fast and needs time to relax.
Slice thinly against the grain (this is the most important step with flank steak — cut with the grain and it's chewy). Serve over or alongside a generous pool of salsa verde.
