Argentinian Grilled Flank Steak With Chimichurri Sauce

The aroma of sizzling steak and herbs transported me back to a small parrilla in Buenos Aires. I remember the smoky air, the lively chatter, and the unforgettable taste of perfectly grilled flank steak bathed in vibrant chimichurri. The simplicity of the dish was its beauty – quality ingredients, masterful grilling, and a sauce that sang with freshness. This recipe captures that same essence, bringing a taste of Argentina to your own backyard.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 17-24 minutes
• Total Time: 37-44 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 tablespoon vegetable oil
• 1 large red onion, cut into 1/2 inch thick rounds
• Salt & pepper, to taste
• 2-3 lbs flank steak(s)

For the Chimichurri Sauce:

• 1 cup packed fresh parsley
• 5 garlic cloves, peeled
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ teaspoon red pepper flakes
• 1 teaspoon table salt

Equipment Needed

• Grill
• Baking Sheet
• Cutting Board
• Foil
• Food Processor
• Medium Bowl

Instructions

1. Prepare your grill according to the manufacturer’s instructions for medium-high heat. This is crucial for getting a good sear on the steak.

2. Place the red onion rounds on a baking sheet. Brush both sides lightly with vegetable oil and season with salt and pepper. This preps the onions for grilling, ensuring they soften and caramelize beautifully.

3. Sprinkle both sides of the flank steak(s) generously with salt and pepper. Don’t be shy – this is your primary seasoning.

4. Place the onion rounds and the flank steak(s) directly on the hot grill.

5. Grill the onions, turning once, until they are streaked with dark grill marks, approximately 10 to 12 minutes total. Keep a close eye on them to prevent burning.

6. Grill the steak until it is well-seared and dark brown on the first side, about 5 to 7 minutes. A proper sear is essential for developing flavor and locking in juices.

7. Using tongs, carefully flip the steak(s). Continue grilling on the other side until the interior of the meat is slightly less done than you prefer. This usually takes 2 to 5 minutes more for rare or medium-rare. Remember that the steak will continue to cook slightly as it rests.

8. Transfer the steak(s) to a cutting board. Cover loosely with foil and let rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

9. While the steak rests, prepare the chimichurri sauce. Process the parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape down the sides of the bowl. Process until the ingredients are finely chopped.

10. Transfer the parsley and garlic mixture to a medium bowl.

11. Whisk in the olive oil, red wine vinegar, red pepper flakes, salt, and 2 tablespoons of water until thoroughly blended. The water helps to emulsify the sauce and balance the acidity.

12. After the steak has rested, slice it very thinly on the bias, against the grain. This is crucial for tenderizing the flank steak. Cutting against the grain shortens the muscle fibers, making it easier to chew.

13. Season the sliced steak with salt & pepper to taste.

14. Place the grilled onions on a platter and arrange the sliced steak over the onions.

15. Serve immediately with the freshly made Chimichurri Sauce.

Expert Tips & Tricks

• Marinate for Extra Flavor: For an even more intense flavor, marinate the flank steak for several hours or overnight in a simple mixture of olive oil, garlic, herbs, and a splash of red wine vinegar before grilling.
• Don’t Overcook: Flank steak is best served rare to medium-rare. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accurate doneness. Aim for an internal temperature of 125-130°F for rare, 130-135°F for medium-rare, and 135-140°F for medium.
• Adjust the Heat: Keep a close watch on the grill temperature. If the steak is browning too quickly, move it to a cooler part of the grill or lower the heat.
• Chimichurri Variations: Experiment with different herbs in your chimichurri. Oregano, cilantro, or mint can add unique flavors.
• Make-Ahead Chimichurri: The chimichurri sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully over time.

Serving & Storage Suggestions

Serve the Argentinian Grilled Flank Steak with Chimichurri Sauce immediately for the best flavor and texture. Arrange the sliced steak artfully over the grilled onions on a platter. Offer the chimichurri sauce on the side, allowing guests to drizzle as much as they like.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a microwave, being careful not to overcook the steak. The chimichurri sauce can also be stored in the refrigerator for up to 5 days. Note that extended refrigeration might slightly dull the bright green color of the chimichurri. Freezing is not recommended, as it can affect the texture of both the steak and the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	672 kcal	N/A
Total Fat	49.4g	76%
Saturated Fat	12g	60%
Cholesterol	154.2mg	51%
Sodium	716.1mg	29%
Total Carbohydrate	5.8g	1%
Dietary Fiber	1.2g	4%
Sugars	1.8g	N/A
Protein	49.2g	98%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Chimichurri: Increase the amount of red pepper flakes in the chimichurri sauce for a spicier kick. You could also add a finely chopped jalapeño pepper.
• Herb Variations: Experiment with different herbs in the chimichurri sauce. Try adding cilantro, oregano, or even a touch of mint.
• Citrus Zest: Add a teaspoon of lemon or lime zest to the chimichurri for a bright, citrusy flavor.
• Different Cuts of Meat: While flank steak is the traditional choice, you can also use skirt steak or hanger steak for this recipe. Adjust the grilling time accordingly.
• Vinegar Swap: If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri sauce ahead of time?
A: Yes, the chimichurri sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully over time.

Q: How do I know when the flank steak is done?
A: Use a meat thermometer to ensure accurate doneness. Aim for an internal temperature of 125-130°F for rare, 130-135°F for medium-rare, and 135-140°F for medium.

Q: What is the best way to slice flank steak?
A: It is crucial to slice the flank steak thinly on the bias, against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.

Q: Can I grill the steak indoors?
A: Yes, you can use a grill pan on your stovetop or an indoor grill. Make sure to preheat the pan or grill properly for the best sear.

Q: What should I serve with Argentinian Grilled Flank Steak and Chimichurri Sauce?
A: This dish pairs well with grilled vegetables, roasted potatoes, a fresh salad, or crusty bread. A glass of Malbec wine is also a great accompaniment.

Final Thoughts

This Argentinian Grilled Flank Steak with Chimichurri Sauce is more than just a recipe; it’s an experience. The vibrant flavors and simple techniques come together to create a dish that is both impressive and approachable. Gather your friends and family, fire up the grill, and transport yourselves to a sun-drenched Argentine parrilla. Don’t be afraid to experiment with the chimichurri sauce and make it your own. I encourage you to try this recipe and share your feedback. Buen provecho!