Grilled Flank Steak with Chimichurri Sauce and Yucca Fries: A Taste of Argentina

I remember the first time I tasted chimichurri. It was at a bustling Buenos Aires parrilla, the air thick with the scent of grilling meat. The vibrant green sauce, drizzled over a perfectly cooked flank steak, exploded with fresh, herbaceous flavors that cut through the richness of the beef. That combination, paired with crispy yucca fries, was pure magic, and I’ve been chasing that taste ever since. This recipe is my attempt to bring a little bit of that Argentinian soul to your kitchen.

Recipe Overview

• Prep Time: 2 hours 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Servings: 4-6
• Yield: 1 complete meal
• Dietary Type: Gluten-Free (check soy sauce ingredients)

Ingredients

For the Flank Steak Marinade:

• 1 (1 1/2-2 lb) flank steak
• 1 1/2 cups dry sherry
• 1/2 cup sherry wine vinegar
• 1 cup thinly sliced red onion
• 2 tablespoons minced garlic
• 1/2 cup olive oil
• 2 teaspoons salt
• 1 teaspoon freshly cracked black pepper

For the Chimichurri Sauce:

• 1 cup extra virgin olive oil
• 2/3 cup sherry wine vinegar
• 2 tablespoons lemon juice
• 1 cup chopped flat leaf parsley
• 4 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh oregano leaves
• 3 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1/4 teaspoon fresh cracked black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes

For the Yucca Fries:

• 2 quarts vegetable oil
• 2 – 2 1/2 lbs yucca root
• Salt
• White pepper

Equipment Needed

• Shallow bowl
• Food processor
• Plastic wrap
• 6-quart Dutch oven
• Candy thermometer
• Ice water bath
• Kitchen towels
• Slotted spoon
• Paper-lined platter
• Grill

Instructions

1. Marinate the Flank Steak: In a shallow bowl, combine the dry sherry, sherry vinegar, red onions, garlic, and olive oil. Stir to combine.
2. Lay the flank steak in the marinade, turning it over to coat both sides.
3. Wrap the bowl loosely with plastic wrap and refrigerate overnight. This long marination ensures a tender and flavorful steak.
4. Prepare the Chimichurri Sauce: In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic, and shallots.
5. Pulse until well blended but do not puree. You want a slightly chunky texture, not a smooth paste.
6. Add the black pepper, kosher salt, and crushed red pepper flakes. Pulse briefly to incorporate.
7. Transfer the chimichurri sauce to a bowl and cover with plastic wrap. Let it rest for at least 2 hours, and up to 6 hours at room temperature. This allows the flavors to meld and deepen. The sauce will keep refrigerated in a well-sealed container for up to 3 days.
8. Prepare the Yucca Fries: Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F, using a candy thermometer to monitor the temperature. Maintaining the correct temperature is crucial for achieving crispy fries.
9. While the oil is heating, peel the yucca root and cut it into wedges about 5 inches long and 1-inch wide. Be sure to remove the waxy outer layer completely.
10. Place the yucca wedges in ice water to soak. This helps to remove excess starch and contributes to a crispier final product.
11. Once the oil reaches 325 degrees F, remove the yucca from the ice water and pat dry thoroughly with kitchen towels. Excess moisture will cause the oil to splatter and prevent the fries from browning properly.
12. First Fry: Fry the yucca in batches in the hot oil, being sure to raise the heat slightly as you add the yucca to compensate for the temperature drop. Fry the yucca until they are soft, about 3 to 4 minutes.
13. Remove the yucca fries from the oil using a slotted spoon and set them aside on a paper-lined platter to drain. Repeat with the remaining yucca.
14. Second Fry: Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
15. Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. The double-frying method ensures a perfectly crispy exterior and a fluffy interior.
16. Remove the yucca fries from the oil using a slotted spoon and season immediately with salt and white pepper. Repeat the process with the remaining yucca.
17. Grill the Flank Steak: Remove the flank steak from the marinade and pat it dry with paper towels. Season generously with salt and pepper.
18. Preheat your grill to high heat.
19. Grill the steak over high heat for 4 to 5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature.
20. Let the steak rest for 5 minutes before thinly slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
21. Assemble and Serve: Serve the sliced flank steak topped with a generous spoonful of chimichurri sauce, alongside a pile of crispy yucca fries.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time! The longer the steak marinates, the more flavorful and tender it will be.
• Chimichurri Variations: Feel free to adjust the herbs in the chimichurri to your liking. Parsley is the base, but you can experiment with cilantro, mint, or even a touch of jalapeño for some heat.
• Yucca Prep: Soaking the yucca in ice water is essential for removing excess starch and achieving crispy fries. Don’t skip this step!
• Grilling Doneness: Use a meat thermometer to ensure your steak is cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.
• Slicing the Steak: Always slice flank steak against the grain for maximum tenderness.

Serving & Storage Suggestions

Serve the grilled flank steak immediately after slicing, topped with a generous amount of chimichurri sauce and a side of hot, crispy yucca fries. A simple green salad also complements the richness of the dish.

Leftover flank steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. Leftover chimichurri sauce can be stored in the refrigerator for up to 3 days in a well-sealed container. Yucca fries are best enjoyed fresh but can be reheated in an air fryer or oven for a few minutes to crisp them up again.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	700 kcal	35%
Total Fat	50g	77%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	800mg	33%
Total Carbohydrate	50g	17%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	40g	80%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Chimichurri: Add a finely chopped jalapeño or serrano pepper to the chimichurri sauce for a kick of heat.
• Herb Variations: Experiment with different herbs in the chimichurri, such as cilantro, mint, or parsley root.
• Sweet Potato Fries: If you can’t find yucca, sweet potato fries are a delicious substitute.
• Different Cuts of Beef: While flank steak is traditional, skirt steak or hanger steak can also be used. Adjust the cooking time accordingly.
• Grilled Vegetables: Add grilled bell peppers, onions, or zucchini to the meal for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri sauce ahead of time?

A: Absolutely! In fact, the chimichurri sauce benefits from sitting for a few hours, allowing the flavors to meld together. You can make it up to 3 days in advance and store it in the refrigerator.

Q: Can I use dried herbs in the chimichurri sauce?

A: While fresh herbs are ideal for chimichurri, you can use dried herbs in a pinch. Use about 1/3 of the amount called for in the recipe, as dried herbs are more concentrated.

Q: How do I prevent the yucca fries from being soggy?

A: The key to crispy yucca fries is to soak the yucca in ice water before frying, dry it thoroughly, and fry it twice. Also, make sure the oil is at the correct temperature.

Q: How do I know when the flank steak is done?

A: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F.

Q: What’s the best way to slice the flank steak?

A: Always slice flank steak against the grain, at a 45-degree angle. This will shorten the muscle fibers and make the steak more tender.

Final Thoughts

This Grilled Flank Steak with Chimichurri Sauce and Yucca Fries is more than just a meal; it’s an experience. The bold flavors of the chimichurri, the tender steak, and the crispy fries create a symphony of textures and tastes that will transport you straight to Argentina. I encourage you to try this recipe and share your feedback! Pair it with a bold Malbec wine for a truly unforgettable dining experience.