In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. With original recipes and expert tips to help you through, this is the perfect way to impress your guests.
In this episode of her masterclass, the Ultimate Supper Club, Chef Kelly Stretton makes a flank steak with chimichurri. Learn how to make the chimichurri from scratch, and let it become the perfect accompaniment to many a dish.
About Chef Kelly Stretton:
Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.
She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.
Flank Steak and Chimichurri
Ingredients
- 1kg flank steak
- 4 medium-large sweet potatoes
- 100g butter, cut into cubes
- 1 tsp hot smoked paprika
- Olive oil
- A bunch of parsley
- A bunch of coriander
- 2 cloves of garlic
- 1 shallot
- 1 red chilli
- Flakey salt (Maldon)
