Steak With Chimichurri - cooking recipe

Ingredients

1 bunch fresh parsley, chopped
1/2 bunch fresh mint, finely chopped
5 sprigs fresh thyme, chopped
4 cloves garlic, finely chopped
6 tbsp red wine vinegar
1 1/2 cups olive oil
1 1/2 lb flank steak
2 None red onions, 1 finely chopped, 1 finely sliced
2 None tomatoes, deseeded and cubed
5 sprigs fresh oregano, chopped
1 tsp sweet paprika
1 tsp honey
3.5 oz baby spinach
3.5 oz red and yellow cherry tomatoes

Preparation

For green chimichurri, combine parsley, mint, thyme and 3 garlic cloves in a pestle with 2 tbsp vinegar and 3/4 cup olive oil. Pound with the mortar to form a paste then season to taste. Use 1/3 of sauce to coat meat and marinate for at least 4 hours, preferably overnight. Chill remaining chimichurri.
For red chimichurri, combine finely chopped onion, remaining garlic, tomatoes, oregano and paprika. Add 2 tbsp vinegar and 1/2 cup olive oil and season to taste. Cover and chill.
Remove meat from marinade, pat dry and season. Heat 2 tbsp oil in a pan and cook meat for 5 mins per side. Remove from pan, wrap in foil and let rest for 10 mins.
Meanwhile, mix 2 tbsp vinegar with honey and season. Drizzle in 2 tbsp olive oil and mix well. Toss with sliced onion, spinach and cherry tomatoes.
Slice meat and serve with salad and red and green chimichurri sauces.