Oven-Baked Pork Flank Steak with Chimichurri (Pork matambre with chimichurri)
Tender pork flank steak with homemade chimichurri, served with roasted potato and eggplant wedges.
Ingredients
Flank steak
- 1.2 kg pork flank steak with its layer of fat intact)
- 1 tbsp salt
- 1 tbsp smoked salt
- 500 ml whole milk
- 2 tbps olive oil extra virgin
- 2-3 garlic cloves minced
- Juice of a lemon
- Freshly ground black pepper to taste
Chimichurri seasoning
- 4 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp salt
- Lemon zest (optional)
Roasted Vegetables
- 500 grams potatoes peeled and cut into wedges
- 2-3 medium eggplants cut into wedges
- 2 tbsp olive oil extra virgin
- 1 tsp ground ginger
- 2 tsp dried oregano
- Salt and freshly ground black pepper
Instructions
Marinate the steak:
- Combine salt and milk in a large bowl, submerge the flank steak, and refrigerate overnight.
Prepare the chimichurri:
- Mix dried parsley, oregano, red pepper flakes, garlic powder, black pepper, salt, and dried lemon zest.
- Or use freshly-made chimichurri
Prepare and bake the steak:
- Preheat the oven to 180°C (350°F).
- Remove the steak from the milk, pat dry, rub with olive oil, and sprinkle with chimichurri, garlic, lemon juice, and black pepper.
- Roast for 45–50 minutes until desired doneness (medium-rare: 57°C / 135°F).
Roast the vegetables:
- Toss the potato and eggplant wedges with olive oil, ginger, oregano, salt, and pepper. Roast 25–30 minutes alongside the meat (flip halfway).
- Serve the steak and the vegetables with extra chimichurri or salsa criolla sauce.
Nutrition
Calories: 550kcal
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