Ingredients
Scale
- 1.5-2 lbs Flank Steak
- 1/4 cup Olive Oil
- 3 cloves Garlic, minced
- 1 tbsp Red Wine Vinegar
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- Salt and Pepper to taste
For the Chimichurri Sauce:
- 1 cup Fresh Parsley, finely chopped
- 4 cloves Garlic, minced
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tbsp Fresh Oregano, finely chopped (or 1 tsp dried)
- 1/2 tsp Red Pepper Flakes (optional)
- Salt and Pepper to taste
Instructions
- In a bowl, whisk together olive oil, minced garlic, red wine vinegar, smoked paprika, cumin, salt, and pepper. Marinate flank steak for at least 2 hours or overnight.
- Preheat grill to medium-high heat. Remove steak from marinade, pat dry, and grill for 4-6 minutes per side for medium-rare.
- Prepare chimichurri sauce by combining parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Let sit for 15 minutes.
- Remove steak from grill, let it rest for 10 minutes, then slice against the grain and serve topped with chimichurri sauce.
Notes
- Marinate longer for better flavor and tenderness.
- Pat the steak dry for a better sear on the grill.
- Ensure grill temperature is hot enough for a good crust.
- Always let meat rest to retain juices.
- Slice against the grain for better texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 Kcal
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg