Chimichurri Flank Steak
In Argentina, chimichurri isn't just a condiment. It's a way of life. This vibrant, herbaceous sauce made from fresh parsley, oregano, garlic, red wine vinegar, and olive oil is the perfect partner for grilled beef. The bright acidity and herbal punch cut through the richness of the meat, making every bite feel simultaneously indulgent and fresh.
Flank steak is the ideal canvas here. It's a lean, flavorful cut that takes beautifully to high-heat grilling, developing a gorgeous char on the outside while staying juicy and tender within. The key is slicing it thin against the grain after a proper rest. This turns what could be a tough cut into melt-in-your-mouth perfection.
Serve this the Argentine way: sliced on a wooden board with the chimichurri spooned generously over top, alongside a simple salad of ripe tomatoes and red onion. Add some crusty bread to mop up the herby, garlicky juices. It's the kind of meal that makes you want to eat outside.
Ingredients
- ● 1.5 lbs flank steak
- ● 1 cup flat-leaf parsley
- ● 2 tbsp fresh oregano
- ● 4 cloves garlic
- ● 3 tbsp red wine vinegar
- ● 1/2 cup extra virgin olive oil
- ● 1 tsp red pepper flakes
- ● 1 tsp kosher salt
- ● 1/2 tsp black pepper
- ● 1 tbsp olive oil
- ● 2 large ripe tomatoes
- ● 1/2 red onion
Instructions
- 1Make the chimichurri: combine the parsley, oregano, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, and a pinch of salt in a bowl. Stir well and set aside for the flavors to meld.
- 2Remove the flank steak from the fridge 30 minutes before cooking. Pat dry with paper towels and rub with olive oil, salt, and pepper on both sides.
- 3Preheat a grill or cast-iron skillet to high heat. You want it screaming hot for a good sear.
- 4Grill the steak for 4-5 minutes per side for medium-rare (130°F internal temperature). The exterior should have a deep, caramelized char.
- 5Transfer to a cutting board and rest for 10 minutes. This is non-negotiable - cutting too early releases all the juices.
- 6Slice the steak thinly against the grain at a slight angle. Arrange on a platter with sliced tomatoes and red onion. Spoon the chimichurri generously over everything and serve.
Nutrition Facts
| Calories | 450 |
|---|---|
| Protein | 38g |
| Carbohydrates | 4g |
| Fat | 32g |
