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This recipe is very easy

Grilled pork flank steaks with green pepper chimichurri

25 minutes Cook time 15 minutes (Marinating time 12 hours) Prep time 4 servings


Marinated flank steaks

Green pepper chimichurri


In The Oven

Green pepper Chimichurri

  1. Place oven rack in middle position and preheat oven to 180 °C (350 °F).
  2. Arrange the two pepper halves on a roasting pan and bake until tender. In a food processor, puree bell pepper, garlic, shallot, herbs, oregano, half the jalapeno pepper, lime juice and zest.
  3. Gradually add olive oil and balsamic vinegar until creamy. Season to taste. For a spicier topping, add the remaining half of the jalapeno and cayenne pepper.

On the BBQ

Marinated flank steak

  1. In a bowl, combine herbs and olive oil, add flank steaks and marinate for 12 hours.
  2. Preheat barbecue to high.
  3. Remove steaks from marinade, place on a rack and allow them to drain for 5 minutes.
  4. Place steaks on a very hot grill and mark meat for 2 minutes on each side or according to desired doneness. Brush with Chimichurri and serve.

Valeur nutritive (par portion)

  • 835 calories
  • 36 g of protein
  • 74 g of fat
  • 7 g of carbohydrates
  • 2 g of fibre
  • 3 g of sugar
  • 163 mg of sodium
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