We’ll see you in there.
Connect to customize your food & drink discovery.
By signing up you agree to our Terms of Service and Privacy Policy.
Flank Steak with Chimichurri
20 mins Prep Time
15 mins Cook Time
There are few steak sauces more bold and exciting than chimichurri. It is an uncooked herbaceous sauce that is used as both the marinade and a table-side dressing. A popular sauce in both Argentina and Uruguay, chimichurri is fresh, vinegary and pairs perfectly with almost any cut of meat or chicken. I have prepared the chimichurri here with a flank steak, which is an extremely affordable cut of meat. The dish is eye-catching because of the vibrant green sauce spread over the juicy rare meat and it is a meal ideal for summer. I like a bit of spice in any food, so I have added jalapeños and some red chilli to this recipe and I have used more chilli as a garnish. Chimichurri is extremely easy to make and the seasoning or ingredient ratios can be easily adjusted to suit different palates.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Directions
Chimichurri
3 Steps
Step 1
Finely chop the parsley, fresh oregano and garlic (or pulse in a food processor). Place in a small bowl.
Step 2
Stir in the olive oil, vinegar, diced onion (or shallot), salt, pepper and red chilli. Adjust seasoning.
Step 3
Set aside 1 cup and keep in the refrigerator until ready to serve.
Flank Steak
4 Steps
Step 1
In a glass dish or a sealable plastic bag, coat the flank steaks with the remaining chimichurri sauce. Cover the dish or seal the bag and refrigerate for 12 to 24 hours.
Step 2
Preheat the grill, setting the burner to high. Oil the grate. You can also sear in a cast iron skillet.
Step 3
Drain the flank steaks and discard the marinade. Rub the meat with salt and pepper. Grill or sear the steaks for about 5 minutes on each side for rare or until the desired doneness. Let rest for 5 minutes.
Step 4
Slice into strips against the grain of the meat and drizzle with the reserved sauce.
Recommended For You