Grilled Flank Steak Argentine
Elevate your grilling game with the bold and zesty flavors of Grilled Flank Steak Argentine! This vibrant dish features tender, juicy flank steak perfectly seasoned and charred to smoky perfection, then paired with a robust chimichurri sauce bursting with fresh garlic, parsley, oregano, and a hint of red pepper flakes. The steak is lightly scored for optimal flavor absorption and grilled to your preferred doneness, while the zippy sauce, enhanced by red wine vinegar and lemon zest, provides the ultimate finishing touch. Quick to prepare and ready in just 35 minutes, this recipe is ideal for summer cookouts or weeknight dinners. Serve with a side of crusty bread or roasted vegetables for a complete, mouthwatering meal. Perfect for steak lovers craving an authentic Argentine-inspired dining experience!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 cloves garlic cloves
- 1 cup flat-leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 whole shallot
- 3 tablespoons water
Instructions
Begin by preparing the chimichurri sauce. Finely chop the parsley, oregano, garlic cloves, and shallot, or pulse them in a food processor for a coarse paste.
In a small bowl, combine the chopped herbs, garlic, shallot, red pepper flakes, lemon zest, 1 teaspoon of salt, 1/2 teaspoon of black pepper, olive oil, red wine vinegar, and water. Mix well and let the sauce sit at room temperature for at least 15 minutes to allow the flavors to meld.
Pat the flank steak dry with paper towels to remove excess moisture. Using a sharp knife, lightly score the surface of the steak in a crisscross pattern on both sides, being careful not to cut too deeply.
Rub 1 tablespoon of olive oil over the steak, then season both sides with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and glowing. If using a gas grill, preheat to 450°F (232°C).
Place the flank steak on the grill. Cook for 4-6 minutes per side, depending on the desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.
Once cooked, transfer the steak to a cutting board. Cover it loosely with aluminum foil and let it rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain to ensure tenderness. Serve immediately with the chimichurri sauce drizzled over the top or on the side.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2965 mg | 63% | |
*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.
