Ingredients for Argentine Grilled Flank Steak
- 1 1/2-2 lbs flank steak
- 2 tablespoons freshly cracked black pepper
- 1/4 cup olive oil
- Fresh Lime Juice
- Soy Sauce
- 2 cloves minced garlic
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
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How to Make Argentine Grilled Flank Steak
- Score the steak 1/4 inch deep on both sides using a sharp knife.
- Generously rub 2 tablespoons of freshly cracked black pepper on both sides of the steak (adjust to taste). Place the steak in a large shallow dish or a thick ziplock bag.
- In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons chopped fresh oregano, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.
- Pour the marinade over the steak, ensuring it's fully coated.
- Cover and marinate in the refrigerator for at least 8 hours, or preferably overnight.
- Remove the steak from the marinade, discarding the marinade.
- Preheat your grill to medium-high heat. For charcoal grills, aim for medium-hot coals.
- Grill the steak, covered, for 4 minutes per side for medium-rare. Adjust grilling time based on desired doneness; use a meat thermometer for accuracy.
- Remove from grill and let rest, covered, for 5 minutes before slicing.
- Slice the steak diagonally across the grain into thin slices.
- Serve immediately and enjoy your authentic Argentine culinary experience!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
1g
Fat
28g
Carbs
0g
