Argentinian Chimichurri Flank Steak

• 1.5 pounds flank steak
• 1/2 cup fresh parsley leaves, packed
• 1/4 cup fresh oregano leaves, packed
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lime

Steps

1. 1 In a food processor, combine parsley, oregano, garlic, red pepper flakes, and cumin. Pulse until finely chopped.
2. 2 With the processor running, slowly drizzle in the olive oil and red wine vinegar to form a smooth sauce.
3. 3 Season the steak generously with salt and pepper.
4. 4 Preheat grill to high heat.
5. 5 Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness.
6. 6 Remove steak from grill and let rest for 10 minutes.
7. 7 Slice the steak against the grain.
8. 8 Serve drizzled with chimichurri sauce and a squeeze of lime juice.

Equipment

• Grill
• Food processor
• Cutting board
• Sharp knife

Variations

• Substitute flank steak with skirt steak for a similar robust flavor and texture.
• Add a splash of white wine to the chimichurri for extra depth.

Substitutions

• If fresh oregano isn't available, use marjoram or a pinch of dried oregano.
• For a milder heat, reduce the amount of red pepper flakes.

Pairings

• Grilled sweet potatoes
• Argentinian empanadas
• Garlic bread

Nutrition

Tips

• For best flavor, let the steak rest at room temperature for 30 minutes before grilling.
• Chimichurri sauce tastes even better when made a few hours ahead of time.

Storage

Store leftover steak and chimichurri sauce separately in the fridge for up to 3 days. Reheat steak in a skillet over medium heat.

Freezing: The steak does not freeze well, but chimichurri sauce can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Serving Suggestions

• Serve with grilled vegetables or a fresh corn salad.
• Pair with a robust Malbec for an authentic Argentinian experience.

FAQ