Grilled Flank Steak Argentine

Elevate your grilling game with the bold and zesty flavors of Grilled Flank Steak Argentine! This vibrant dish features tender, juicy flank steak perfectly seasoned and charred to smoky perfection, then paired with a robust chimichurri sauce bursting with fresh garlic, parsley, oregano, and a hint of red pepper flakes. The steak is lightly scored for optimal flavor absorption and grilled to your preferred doneness, while the zippy sauce, enhanced by red wine vinegar and lemon zest, provides the ultimate finishing touch. Quick to prepare and ready in just 35 minutes, this recipe is ideal for summer cookouts or weeknight dinners. Serve with a side of crusty bread or roasted vegetables for a complete, mouthwatering meal. Perfect for steak lovers craving an authentic Argentine-inspired dining experience!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds flank steak
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 4 cloves garlic cloves
• 1 cup flat-leaf parsley
• 2 tablespoons fresh oregano
• 1 teaspoon red pepper flakes
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon lemon zest
• 1 whole shallot
• 3 tablespoons water

Directions

Step 1

Begin by preparing the chimichurri sauce. Finely chop the parsley, oregano, garlic cloves, and shallot, or pulse them in a food processor for a coarse paste.

Step 2

In a small bowl, combine the chopped herbs, garlic, shallot, red pepper flakes, lemon zest, 1 teaspoon of salt, 1/2 teaspoon of black pepper, olive oil, red wine vinegar, and water. Mix well and let the sauce sit at room temperature for at least 15 minutes to allow the flavors to meld.

Step 3

Pat the flank steak dry with paper towels to remove excess moisture. Using a sharp knife, lightly score the surface of the steak in a crisscross pattern on both sides, being careful not to cut too deeply.

Step 4

Rub 1 tablespoon of olive oil over the steak, then season both sides with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 5

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and glowing. If using a gas grill, preheat to 450°F (232°C).

Step 6

Place the flank steak on the grill. Cook for 4-6 minutes per side, depending on the desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.

Step 7

Once cooked, transfer the steak to a cutting board. Cover it loosely with aluminum foil and let it rest for 5 minutes to retain its juices.

Step 8

Slice the steak thinly against the grain to ensure tenderness. Serve immediately with the chimichurri sauce drizzled over the top or on the side.

Nutrition Facts

Serving size	927.1 grams (927.1g)

Amount per serving	% Daily Value*
Calories	2130

Total Fat 139.20g	178%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 8.10g
Cholesterol 619mg	206%
Sodium 6137mg	267%
Total Carbohydrate 20.20g	7%
Dietary Fiber 6.40g	23%
Total Sugars 4.50g
Protein 202.60g	405%

Vitamin D 27IU	136%
Calcium 432mg	33%
Iron 26mg	146%
Potassium 2965mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 37.8%

Carbs: 3.8%