Ingredients 60 ml distilled white vinegar 2 jalapeño peppers, roughly chopped 4 garlic cloves 4 lavender leaves 30 g freshly chopped Italian parsley 30 g freshly chopped coriander 30 g freshly chopped rosemary 80 ml extra virgin olive oil Salt and pepper 1 kg flank steak Method Preheat the grill or broiler to high. In a blender, blend the vinegar, jalapeños, garlic and lavender leaves until smooth. Transfer to a bowl and add the herbs. Stir in the olive oil and season with salt and pepper. Mix well and set aside. Season the flank steak with olive oil, salt and pepper and grill / broil the steak for 2 to 3 minutes on each side for medium-rare. Slice the steak thinly against the grain and serve with the chimichurri sauce.
