Argentinian Style Flank Steak and Chimichurri
Prep time
Cook time
Total time
This is not a true Argentinian recipe, but the only other time I've had Chimichurri was eating Argentinian food. This sauce is good enough to spread over pretty much anything. Letting it sit for a day or so after it is made only deepens the flavors.
Recipe type: Beef, Steak, Sauce
Cuisine: Argentinian Fusion
Serves: Serves 2-4
  • Chimichurri Sauce:
  • ¾ cup finely chopped fresh flat leaf (Italian) parsley
  • ½ cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped onion or shallot
  • 1 cup olive oil
  • 6 cloves of garlic, grated or minced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tsp fresh cracked black pepper (or to taste)
  • 1 tsp kosher salt (or to taste)
  • 1 tsp red chili flakes (or to taste)
  • **********************************
  • Flank Steak
  • 1 - 1½ lb Flank steak
  • 6 cloves of garlic, grated
  • kosher salt to taste
  • fresh black pepper to taste
  1. Chimichurri Sauce - Mix all of the ingredients for the sauce in a bowl. Let set over night if possible. If not, make in advance of prepping steak and let sit at room temperature as long as possible for the flavors to meld. Don't forget to get some of the "juices" from the freshly chopped herbs into the sauce. A food processor works great for this, but, very short pulses. Try not to liquefy the ingredients.
  2. Flank Steak - Rub both sides of the flank steak with the garlic, salt and pepper. Allow to set at room temperature for 10-15 minutes. Place on a hot grill for 3-4 minutes per side until medium rare. Remove the steak from the grill and allow it to rest for 10 minutes on the cutting board. Slice approximately ¼" slices diagonally across the grain. Plate and serve with Chimichurri.
  3. Enjoy and Cheers, my friends!
Recipe by The Foodie Whisperer at