Kronfleisch steak with Chimichurri

Name: Kronfleisch steak with Chimichurri
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bunch Mint; 5 Stem(s) Thyme; 1 collar Parsley; 4 Garlic cloves; 40 ml + 2 tablespoons red wine vinegar; 300 ml + 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Flank steak (Belly of beef); 2 red onions; 2 Tomatoes (e.g. "date tomatoes"); 5 Stem(s) Oregano; 1 TEASPOON Sweet peppers; 2 TABLESPOONS Oil; 100 g young leaf spinach; 100 g red and yellow cherry tomatoes; 1 TEASPOON liquid honey; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 bunch Mint
5 Stem(s) Thyme
1 collar Parsley
4 Garlic cloves
40 ml + 2 tablespoons red wine vinegar
300 ml + 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Flank steak (Belly of beef)
2 red onions
2 Tomatoes (e.g. "date tomatoes")
5 Stem(s) Oregano
1 TEASPOON Sweet peppers
2 TABLESPOONS Oil
100 g young leaf spinach
100 g red and yellow cherry tomatoes
1 TEASPOON liquid honey
7-10 Tbsp Aluminium foil

Directions

1
For the green chimichurri, wash the mint, thyme and 1/2 bunch of parsley, shake dry, pluck off the leaves and chop finely. Peel 3 cloves of garlic and chop finely. Crush the herbs and garlic in a mortar and place in a bowl. Mix in 20 ml vinegar and 200 ml olive oil. Season to taste with salt and pepper
2
Dab meat dry, marinate in 1/3 of the green Chimichurri sauce for at least 4 hours (better overnight). Cover the rest of the Chimichurri and chill
3
For the red chimichurri, peel and finely dice 1 onion and 1 clove of garlic. Wash, clean and halve the tomatoes and remove the seeds. Cut the tomatoes into small cubes. Wash oregano and 1/2 bunch of parsley and shake dry. Pluck off leaves and chop finely. Put onions, garlic, tomatoes, herbs, paprika, 20 ml vinegar and 100 ml olive oil in a bowl and mix. Season to taste with salt and pepper. Cover and keep cool until serving
4
Remove meat from the marinade and dab with kitchen paper. Season with salt and pepper. Heat oil in a pan. Fry the meat on both sides for about 5 minutes. Take it out, wrap it loosely with aluminium foil and let it rest for about 10 minutes.
5
In the meantime, clean, wash and dry spinach. Peel 1 onion and cut into fine rings. Wash cherry tomatoes, grate dry and cut in half. For the vinaigrette, mix 2 tablespoons of vinegar, salt, pepper and honey. Fold in 2 tablespoons of oil drop by drop. Mix spinach, tomatoes, onion and vinaigrette. Cut meat into slices, arrange with salad and both sauces. Tastes good with farmhouse bread
6
waiting time 4-12 hours