Ingredients for Argentinian Grilled Flank Steak With Chimichurri Sauce
- Not specified in recipe. Recipe uses Olive Oil for grilling and Extra Virgin Olive Oil for chimichurri.
- 1/2 medium red onion, finely minced
- Black pepper: 1/4 teaspoon freshly ground for chimichurri (or to taste), plus additional for seasoning steak (to taste)
- 1 1/2 - 2 lbs flank steak
- Prepared from recipe ingredients
- 1 cup fresh flat leaf parsley, finely chopped
- 3 - 4 garlic cloves, minced
- 1/4 cup extra virgin olive oil for chimichurri, 1 tablespoon olive oil for grilling
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon table salt for chimichurri (or to taste), plus additional for seasoning steak
- 1/2 cup fresh cilantro, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 tablespoons water (optional, if you like a thinner sauce)
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How to Make Argentinian Grilled Flank Steak With Chimichurri Sauce
- Pat the flank steak dry with paper towels. This helps achieve a good sear.
- In a small bowl, combine all chimichurri ingredients. Mix well and set aside.
- Preheat grill to high heat (about 450°F).
- Season the flank steak generously with salt and pepper.
- Grill the steak for 4-5 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
- Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain.
- Slice the steak thinly against the grain.
- Serve immediately, topped generously with chimichurri sauce.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
7g
Fat
60g
Carbs
1g
