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Flank Steak with Chimichurri Sauce


The Argentine gauchos grill meats marinated in a chimichurri sauce.


  • 1 (1 1/2 pound) beef flank steak
  • 4 cloves garlic, minced
  • 1 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1/2 cup lemon juice
  • 1/4 cup minced parsley
  • 1 teaspoon crushed red pepper


  1. Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in non-reactive dish.
  2. Shake remaining ingredients in tightly covered jar.
  3. Pour 1 cup of the sauce over beef. Cover remaining sauce.
  4. Cover and refrigerate beef, turning occasionally, at least 4 hours.
  5. Remove beef from sauce.
  6. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
  7. Cut beef diagonally across the grain into thin slices.
  8. Serve with reserved sauce.

Yield: 4 to 5 servings

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