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    You are in: Home / Recipes / Argentinian Grilled Flank Steak With Chimichurri Sauce Recipe
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    Argentinian Grilled Flank Steak With Chimichurri Sauce

    1/4 Photos of Argentinian Grilled Flank Steak With Chimichurri Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ElleFirebrand's Note:

    A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.

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    Units: US | Metric


    1. 1
      Prepare grill according to manufacturer's instructions.
    2. 2
      Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
    3. 3
      Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
    4. 4
      Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
    5. 5
      For Chimichurri Sauce:.
    6. 6
      Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

    Ratings & Reviews:

    • on May 31, 2011


      Great recipe. Made just as directed and loved the flavors in the marinade. Made for ZWT7.

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    • on May 26, 2011


      This was part of our delish Menu #66257
      I did place both on the grill at the same time. Seared the steak four minutes per side. Removed and tented over foil while the onions continued the cook. To the chimichurri sauce I added fresh oregano and used champagne vinegar. Salt was just a pinch. Loved the garlic. I did place all the sauce ingredients into the processor to blend to a nice sauce for ease instead of waiting to remove then whisk in the oil and vinegar. Made for ZWT 2011 Thanks bunches.

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    • on November 17, 2011


      Delicious! I added a pinch of smoked paprika and also mixed everything in a food processor. Thank you!

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    Read All Reviews (5)


    Nutritional Facts for Argentinian Grilled Flank Steak With Chimichurri Sauce

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 672.1
    Calories from Fat 444
    Total Fat 49.4 g
    Saturated Fat 12.0 g
    Cholesterol 154.2 mg
    Sodium 716.1 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 1.2 g
    Sugars 1.7 g
    Protein 49.2 g

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