Chimichurri Flank Steak
Chimichurri is a green sauce that is an Argentine specialty. This sauce is a mixture of garlic, oregano, parsley, oil and vinegar that is served on top of grilled meats and is absolutely DELICIOUS. To me, chimichurri the combination of fresh herb flavor and tangy vinegar brings out the richness in beef in a way few other sauces can match. Flank steaks are a great steak to serve with chimichurri sauce. They’re easy to season with the sauce and have deep flavor that is perfectly complemented by the chimichurri. Follow this recipe using our premade spice blend, or make your own at home with fresh herbs! Do you have a favorite chimichurri recipe or experience? Share it with us in the comments below, we’d love to hear from you!
Mix together the rub, olive oil and vinegar in a small bowl. Rub the sauce all over the outside of the flank steak and let sit at room temperature for 15 minutes.
Heat a grill to medium high heat (400°F) and place the flank steak directly over the heat. Cook for 5-6 minutes per side, flipping only once, until the meat reaches 135°F.
Remove the steak from the grill, let rest for five minutes and then slice into thin strips. Serve with crusty bread and more of the sauce to dip the bread in. Enjoy!
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Malbec originated in France but is now best known as Argentina's signature grape. It produces wines that are velvety smooth with rich fruit flavors.
- Mendoza, Argentina
- Cahors, France
Pairs great with:
- Malbec loves steak and steak loves Malbec. Bonus points if you serve with chimichurri!
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
- Bordeaux, France
- Napa, California
Pairs great with:
- Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib