Transport your taste buds to the land of gauchos and the best BBQ in the world! I made this Grilled Flank Steak for a bunch of buddies that came over to watch a Soccer game, or Football if you’re in any part of the world other than North America! The boys loved it! I served it with some delicious Gaucho sweet potatoes, roasted onions, burnt lemons and a Rustic Charred Caesar Salad. All together, it makes a killer combo when you need to feed a crowd, or a couple of really hungry guests!
In case you’re wondering, I use this marinade for just about every kind of meat, be it beef, chicken, lamb or even a beautiful piece of white fish like grouper or pickerel.
Give it a go and let me know how it went in the comments below!
Argentinian Chimichurri Flank Steak
- 1 flank steak 2-3 lbs in weight
- 1 cup cilantro densely packed
- 6-7 leaves mint
- 2 cloves garlic
- 1 red chile pepper
- 1.5 tsp kosher salt
- 1 tsp black pepper freshly cracked
- tsp Spanish paprika mild, spicy, or smoked
- 1/2 tsp dried oregano
- 1 lime zested
- 1/8 cup red wine vinegar
- 2 limes juiced
- 1/4 cup olive oil extra virgin
- Combine all ingredients in a food processor and blitz until everything is puréed.
- Pat the flank steak dry with kitchen towel
- Place flank steak in a plastic zipper bag and pour in half of the marinade. Reserve the other half of the marinade to drizzle over the steak once it has been grilled. **You can use any cut of meat but flank steak works well for this type of cooking and it is significantly more affordable than premium cuts of meat like sirloin or tenderloin.
- Mix the steak around in the bag with the marinade to coat all of the meat. Seal the bag, squeezing out all of the air inside. Place in the refrigerator for 1-8 hours (no longer than 8 hours or the colour of the meat will no longer be pink.)
- Once the steak has marinated, heat two stacks of coals in a chimney starter or preheat a gas grill. If using charcoal heat the coals until they are covered in a grey ash. Lay out the coals on a single side of the grill to create a hot patch.
- Place the steak on the hot part of the grill (charcoal or gas), flatten the steak out out so that it cooks evenly. Do not move the steak at this point so that it has a chance to sear and form a crust.
- When pockets of red juice begin to surface on the top of the meat (approximately 5-6 minutes depending on the heat of the grill and thickness of the steak), flip the steak. Continue to cook for another 3-5 minutes or until it is medium-rare. **Flank steak is a tougher cut of meat than sirloin or tenderloin and cooking it past medium rare will result in a very chewy steak.
- Remove the steak from the grill and let it rest on a cutting board for at least 7-10 minutes.
- Slice the steak on a bias against the grain. Drizzle the remainder of the marinade over top.