Argentine Steak with Vibrant Chimichurri Verde
Argentine Steak with Vibrant Chimichurri Verde
Ingredients
For the Steak
- 2 pounds flank steak, about 1 1/2 inches thick
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Chimichurri Verde
- 1 cup fresh flat-leaf parsley, packed, roughly chopped
- 1/4 cup fresh oregano leaves, packed
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the chimichurri verde: In a food processor, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Pulse until finely chopped but not puréed. With the food processor running, slowly drizzle in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 10 min
- 2
Prepare the steak: Pat the flank steak dry thoroughly with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of olive oil and rub to coat.
⏱️ 5 min
- 3
Let the steak rest at room temperature for at least 30 minutes before grilling. This helps ensure even cooking.
⏱️ 30 min
- 4
Preheat your grill to high heat (around 450-500°F). Ensure the grill grates are clean and well-oiled to prevent sticking.
⏱️ 5 min•🌡️ 475
- 5
Place the steak on the hot grill. For a medium-rare steak, grill for 5-7 minutes per side, or until an internal temperature of 130-135°F is reached. For medium, cook to 135-140°F. Adjust cooking time based on the thickness of your steak and desired doneness.
⏱️ 12 min
- 6
Once cooked to your liking, transfer the steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 8 min
- 7
Slice the steak against the grain into thin strips. Serve immediately with a generous amount of the vibrant chimichurri verde.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Argentine Steak with Vibrant Chimichurri Verde
For the Steak
- 2 pounds flank steak, about 1 1/2 inches thick
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the Chimichurri Verde
- 1 cup fresh flat-leaf parsley, packed, roughly chopped
- 1/4 cup fresh oregano leaves, packed
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the chimichurri verde: In a food processor, combine the parsley, oregano, garlic, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Pulse until finely chopped but not puréed. With the food processor running, slowly drizzle in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
⏱️ 10 min - 2
Prepare the steak: Pat the flank steak dry thoroughly with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of olive oil and rub to coat.
⏱️ 5 min - 3
Let the steak rest at room temperature for at least 30 minutes before grilling. This helps ensure even cooking.
⏱️ 30 min - 4
Preheat your grill to high heat (around 450-500°F). Ensure the grill grates are clean and well-oiled to prevent sticking.
⏱️ 5 min•🌡️ 475 - 5
Place the steak on the hot grill. For a medium-rare steak, grill for 5-7 minutes per side, or until an internal temperature of 130-135°F is reached. For medium, cook to 135-140°F. Adjust cooking time based on the thickness of your steak and desired doneness.
⏱️ 12 min - 6
Once cooked to your liking, transfer the steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 8 min - 7
Slice the steak against the grain into thin strips. Serve immediately with a generous amount of the vibrant chimichurri verde.
⏱️ 5 min