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Friday 13 February 2026

Flank steak from the barbecue with fresh chimichurri

Beef Exclusive’ s flank steak needs little to come into its own. At high heat, the meat gets a nice grilled crust while remaining juicy and tender inside. Using only Zeeuwsche Zoute Puur enhances the flavor of the beef without overpowering it. After grilling, let the steak rest for a while, slice it perpendicularly into thin slices and serve with a fresh chimichurri. That way it’s right from start to finish. With this recipe from Beef Exclusive, discover how to prepare flank steak in the best way possible.

Persons

4

Level

Average

Time

40 minutes

Ingredients

  • 1 flank steak (approx. 800-1000 g)
  • Zeeland Salt Pure
  • Zeeland Salt Black Pepper
  • 1 bunch of fresh parsley, finely chopped
  • 1 bunch of fresh cilantro (optional), finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • ½ tsp chili flakes
  • 1 small red pepper, seedless, finely chopped
  • ± 100 ml olive oil

Preparation

  1. Heat the barbecue to about 250 °C and create a direct and indirect zone. With direct heat, the meat lies directly over the coals to grill quickly, while with indirect heat it lies next to the fire and cooks quietly as in an oven.

  2. Remove the flank steak from the refrigerator in time, pat dry and sprinkle generously with Zeeuwsche Zoute Puur.

  3. Grill the meat directly over the fire for about 2 minutes per side. Turn a quarter turn halfway through for a nice diamond pattern.

  4. Then place the steak on the indirect part of the barbecue and cook to a core temperature of 49-50 °C.

  5. Meanwhile, mix the parsley with any cilantro, garlic, oregano, red wine vinegar, lemon juice, chili flakes and red pepper. Season with Zeeland Salt Pure and freshly ground pepper and stir in the olive oil to make a fresh, loose sauce.

  6. After grilling, let the steak rest in a warm place for 8 minutes.

  7. Cut the meat into thin slices, perpendicular to the wire, and serve with the chimichurri over or beside it.

Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon.

Photo credit header: © Beef Exclusive

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Ingredients

  • 1 flank steak (approx. 800-1000 g)
  • Zeeland Salt Pure
  • Zeeland Salt Black Pepper
  • 1 bunch of fresh parsley, finely chopped
  • 1 bunch of fresh cilantro (optional), finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • ½ tsp chili flakes
  • 1 small red pepper, seedless, finely chopped
  • ± 100 ml olive oil