20 Reviews

This was really good. The flavor was nice, I felt that it could have used a little something, but I left out the red pepper because I have a two year old and I didn't want it to get too spicy for her. We didn't cut and skewer so that we could make sure it was cooked the way we wanted it. This was my "one new recipe every week" for this week and it will now go into the regular rotation. We had it with Spanish Rice, Black Beans and Tortillas. It was equally good the next for lunch. Thanks for sharing.

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mgw68 March 26, 2009

This was fantastic and actually made for a memorable breakfast. I had and extra pound of flank steak and wanted to use it in a breakfast dish and found this marinade. I cut very thin strips of the flank steak and let it sit for 15 minutes in the marinade and prepared it in a cast iron skillet. While it cooked (just a few minutes) I toasted cheddar-garlic bread and fried eggs. To serve, I buttered the bread placed an egg on top and topped it all with the prepared flank steak and little sauce that formed while cooking. Rave reviews from the family, this one is a keeper!!!!

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elinor_ochoa February 22, 2009

This was simple to prepare, fast, and delicious! No slicing, no chopping--wow! I did not marinate the steak (per directions), and to my surprise, found the steak to be tender and flavorful once cooked. We grilled this on our outdoor BBQ. Modifications including doubling the cumin and red pepper flakes, but in the end, we weren't sure we needed to do this. It probably would have had enough heat without us taking measures into our own hands. We'll definitely make this again. Made for ZWT4.

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Dr. Jenny June 11, 2008

Good recipe for flank steak. I will add more spice next time but liked it a lot. Served with sweet potatoes Stuffed Sweet Potatoes.

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adopt a greyhound November 04, 2012

Wow! Very delicious! I let mine sit in the chimichurri sauce for about 1 hour. The meat was so tender it melted in your mouth. I did used a pre-sliced packaged beef (choice beef chuck strips) instead of flank steak. This is very tasty I loved the tangy red vinegar and the heat of the red pepper flakes. It's a keeper and going in my best of 2010 cookbook. Thanks for posting. :)

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teresas June 17, 2010

Love your recipes Diner! This is an excellent steak and one that I will use many times in the future. We all loved it! What a great mix of flavors going on here!

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cariannhillsgrove January 25, 2010

Absolutely fantastic!!! Did not skewer the flank steaks BBQ'd them as is and absolutely awesome!!! Would be curious as to how this would taste on other meats such as chicken, I will definitely be using this again....thanks...Anne :-) Added May 20...just want to say we use this marinade now at least once or twice a week, on chicken, beef and pork, my family can't get enough it's fantastic!!!

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GRECORICAN May 20, 2009

Very unique flavor, and quite good! I followed exactly as noted here, and had good results. I will say that I liked it a good deal more than the other who were at dinner though, so I suspect it might be one of the "love it or hate it" dishes.

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Zach #3 March 27, 2009

This was absolutely fantastic, thank you!

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Kirste March 06, 2009

I've never done a dish like this before so was anxious to give it a try. Sweet, spicy & tangy all at the same time. I used oyster blade steaks trimmed & the meat was lovely & tender when finished marinating for a few hours. Dh wasn't all that keen on this one but I quite liked it. Thanks Diner!

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**Mandy** September 10, 2008
Flank Steak Churrasco With Chimichurri Rojo