Recipes from Argentina: Flank Steak With Chimichurri Sauce

Recipes from Argentina

Flank Steak With Chimichurri Sauce

Country: Argentina
Course: Main

For the Steak

  • 1 1/2 lbs flank steak
  • 2 tablespoons olives
  • salt and pepper

For the Chimichurri

  • 4 tablespoons lemon juice
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 2 garlic cloves , minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 extra-virgin olive oil
  • 1/2 cup minced fresh flat-leaf parsley


  1. Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
  2. Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
  3. Cut the meat into thin strips and serve topped with the Chimichurri sauce.