Today we're diving into one of my favorite dishes: the Flank Steak Sandwich with chimichurri and onion cream. This is a dish bursting with flavor and I can't wait to share this fantastic sandwich with you!<\/p>\n\n\n\n
With its juicy, perfectly grilled flank steak, refreshing chimichurri and silky onion cream, this sandwich is a real treat. You can grill this flank steak (bavette) on any BBQ, I do this on the Kamado Joe at approximately 280 degrees.<\/p>\n\n\n\n
Flank steak is also called \u201cvinkenlap\u201d or \u201cbavette\u201d in Dutch. It is a tasty and relatively inexpensive cut of beef that comes from the abdominal muscles or lower breast of the cow. It is a long, flat piece of meat with distinctive fibers. Because of these muscle fibers, it is best to cook flank steak quickly over high heat and slice thinly against the grain direction to maximize tenderness. Flank steak is popular in various cuisines and is often used in dishes such as fajitas, stir-fries and steak dishes. It is known for its rich beef flavor and versatility in the kitchen.<\/p>\n\n\n\n
I use a grain-fed bavette. This has just a little more fat marbling and that ensures a super tender and juicy end result.
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