@vantspit_privatebarbecue: Steak With Padrón Pepper Chimichurri Sauce!! Flank steak seasoned with Salt Pepper Garlic from and seared hard over blazing hot cast iron until 51°C internal temperature. For the chimichurri, I grilled the Padrón peppers first, chopped them up and mixed them straight into the fresh chimichurri. Steak rested, sliced and finished with plenty of Padrón pepper chimichurri over the top. Simple. Fresh. Straight from the fire. 🧂 Salt Pepper Garlic by @Van Beekum Specerijen Van ’t Spit – Private Barbecue #flanksteak #chimichurri #steak #bbq #foodtutorial