600 g flank steak


Spice mix 
1 tsp black pepper
½ tsp white pepper
½ tsp mustard seeds
½ tsp fennel seeds

1 red chilli
2 tbsp finely chopped red onion
Fresh oregano
Fresh thyme
1 tbsp good quality balsamic vinegar
50 ml olive oil
Salt flakes

4 slices sourdough bread
2 large tomatoes
1 clove of garlic
Fresh basil
Olive oil


Step 1

Finely chop the chilli, red onion, oregano
and thyme for the Chimichurri. Mix with
olive oil, balsamic vinegar and salt flakes.
Leave to cook until the flank steak is done.

Step 2

Dice the tomatoes. Add the finely chopped
garlic and chopped basil to the bruschetta mix.
Mix well.

Step 3

Rub both sides of the flank steak
with the ground seasoning and salt flakes. 

Step 4

Light the gas set and allow it to heat up properly.
Add the flank steak and padrones. 

Step 5

Brush the bread with olive oil
and place on the grill pan. 

Step 6

Remove the meat when it has a nice char marks
and is pink inside, at about 57 degrees.
The padrones are done when they have a dark,
slightly roasted surface. Remove the bread when
the slices have nice char marks on the surface.

Step 7

Cut the meat against the grain into thin slices.
Arrange the padrones and meat on a plate.
Generously spread chimichurri over the meat.
Sprinkle with salt flakes.

Step 8

Dollop the bruschetta mix onto the bread
and serve with flank steak and padrones.