Flank Steak with Chimichurri Sauce Argentina
Elevate your grilling game with this irresistible Flank Steak with Chimichurri Sauce, a nod to the vibrant flavors of Argentina. This quick and easy recipe pairs juicy, smoky flank steak with a fresh and zesty chimichurri sauce made from parsley, garlic, red wine vinegar, and a hint of chili flakes for a subtle kick. Perfectly seared in just minutes on the grill, the flank steak is sliced thinly against the grain for maximum tenderness and generously draped in the herbaceous, tangy sauce. Ideal for weeknight dinners or summer gatherings, this dish is a crowd-pleaser that's bursting with bold flavors, making it a must-try for steak lovers. Serve alongside grilled vegetables or crusty bread to soak up every last drop of sauce. Whether you're a fan of Argentine cuisine or simply seeking a flavorful steak recipe, this chimichurri-covered masterpiece is sure to impress.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup fresh parsley
- 0.5 cup fresh cilantro (optional)
- 3 cloves garlic cloves
- 2 tablespoons red wine vinegar
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 0.5 cup extra virgin olive oil
Instructions
Prepare the Chimichurri Sauce: In a food processor or blender, combine the fresh parsley, cilantro (if using), garlic cloves, red wine vinegar, red chili flakes, dried oregano, lemon juice, and a pinch of salt. Pulse until finely chopped.
Slowly add the extra virgin olive oil to the chimichurri mixture while blending until incorporated. The sauce should have a slightly chunky texture. Taste and adjust seasoning if needed. Set the chimichurri aside to allow the flavors to meld.
Prepare the Flank Steak: Pat the flank steak dry with paper towels. Rub both sides with olive oil, and season evenly with salt and black pepper.
Preheat a grill or grill pan over high heat. Lightly oil the grates to prevent sticking.
Once the grill is hot, place the flank steak on the grates. Cook for 5-6 minutes on each side for medium-rare (internal temperature of 130-135°F) or adjust the cook time to your preferred doneness.
Remove the steak from the grill and let it rest for 10 minutes on a cutting board. Resting allows the juices to redistribute throughout the meat.
Slice the steak thinly against the grain to ensure tenderness.
Serve: Arrange the steak slices on a platter and generously drizzle with the chimichurri sauce. Serve the remaining sauce on the side.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
