Argentinean Flank Steak with Chimichurri Sauce

Argentinean cuisine is famous for steaks and flank steak is a perfect steak for a dinner party. Not only is it very tasty, it cooks fast on a flat iron or grill and you slice the meat so people can have as much as they want. Not only that, it plates well, especially with the sauce. Flank steak has only recently become popular, my Dad, you was a butcher in the 1960’s in Chicago says they ground up the flank steak for hamburger because no one would buy it. Now its one of the more pricey cuts of beef. Chimichurri sauce is a great complement to this steak, it is a fresh cilantro and parsley sauce with just enough vinegar to wake up your senses.


  • 1.5 lbs Flank or Skirt Steak
  • Marinade
    • 2 oz Olive oil
    • 1 tsp Red Chili powder – New Mexican of course
    • 1 tsp Onion powder
    • 1 tsp Salt
    • Juice from 1 lime
  • Chimichurri Sauce
    • 0.5 cup Cilantro – chopped
    • 0.5 cup Parsley – chopped
    • 0.5 Onion – diced
    • 1 TBL Garlic – crushed or pressed
    • 1 tsp Salt
    • 1 tsp Pepper
    • 0.5 tsp Italian seasoning
    • 0.5 tsp Red pepper flakes
    • 2 TBL Red wine vinegar
    • 3 oz Olive oil


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Marinade the Meat 24 hrs prior to serving
    1. Combine all the marinade ingredients in a bowl.
    2. Rub onto both sides of the steak
    3. Wrap in film and store in fridge.
  3. Remove steak from fridge two hours before serving to come to room temp.
  4. Make the Chimichurri Sauce
    1. In a food processor, combine all the ingredients and pulse until smooth.
    2. Chill/rest in the fridge at least two hours in an airtight container to develop full taste.
    3. Let warm to room temperature before serving on top of the fantastic steak you just made.
  5. Cook the Steak
    1. Get your grill or flat iron hot (flat cast iron pan works best).
    2. Sear steak ~7 mins per sides (depends on how hot your iron is, how thick your steak is, and how you like your steak). This will be a little pink inside but charred on the outside.
    3. Rest 10 mins before slicing. If you slice too soon the juices will flow out and your steak will be dry.
    4. Slice in ~1″ side diagonal pieces along the length (like you slice a baguette).