Argentinian Chimichurri Flank Steak – A Grilled Latin Classic

Hi, I’m Sarah Jansen, a traveler and food blogger who loves discovering the culinary soul of each place I visit. One dish that immediately captured my heart is the Argentinian Chimichurri Flank Steak, a Latin American classic. Juicy grilled flank steak pairs beautifully with the vibrant freshness of chimichurri sauce—an aromatic blend of parsley, garlic, olive oil, and vinegar. The combination is smoky, tangy, and herbaceous, delivering flavor in every bite. This dish embodies the spirit of communal grilling in Argentina, turning a simple steak into a festive occasion.

Overview of Argentinian Chimichurri Flank Steak

This Chimichurri Flank Steak is more than just a meal—it’s a cultural experience. The flank steak is marinated with simple seasonings, then seared on high heat for a smoky crust and tender center. But the star is the chimichurri: a vibrant green sauce made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil. Poured generously over the steak, it creates a perfect balance of richness and freshness. Served family-style with roasted potatoes or salad, it’s an unforgettable way to enjoy steak with Latin flair.

Why This Recipe Works

• High-Heat Sear: Locks in juices while creating a smoky crust.
• Herbaceous Sauce: Chimichurri brightens the richness of steak.
• Quick & Flavorful: Ready in under 30 minutes.
• Versatile: Works for grilling, pan-searing, or broiling.
• Cultural Flair: Brings the spirit of Argentinian asados to your table.

Health Benefits

• Lean Protein: Flank steak provides protein with less fat.
• Antioxidants: Parsley, garlic, and oregano support immunity.
• Healthy Fats: Olive oil promotes heart health.
• Balanced Energy: Perfect when paired with veggies or grains.
• Iron-Rich: Supports stamina and energy levels.

Ingredients

For the Steak:

• 2 lbs flank steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
• ½ teaspoon red chili flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

How to Make Argentinian Chimichurri Flank Steak

Season the flank steak generously with salt, pepper, and olive oil. Let rest at room temperature for 20 minutes. Meanwhile, prepare chimichurri by mixing parsley, garlic, oregano, chili flakes, red wine vinegar, and olive oil in a bowl. Stir well and let flavors meld. Heat a grill or skillet over high heat. Sear steak 4–5 minutes per side for medium-rare, then rest for 5–10 minutes. Slice against the grain into thin strips. Serve with chimichurri spooned generously over the top, alongside roasted potatoes, rice, or a crisp green salad.

Instructions (350 words)

1. Prepare the Steak: Start with a flank steak about 2 lbs in weight. Pat dry with paper towels and brush lightly with olive oil. Season generously with salt and pepper on both sides. Let it sit at room temperature for 20 minutes to ensure even cooking.
2. Make the Chimichurri: While the steak rests, prepare the sauce. Finely chop fresh parsley and oregano. In a bowl, combine parsley, oregano, minced garlic, red chili flakes, red wine vinegar, and olive oil. Whisk together until emulsified. Taste and adjust seasoning with extra salt, pepper, or vinegar as needed. Set aside to allow flavors to meld.
3. Grill the Steak: Preheat a grill or cast-iron skillet until very hot. Place the flank steak onto the grill and cook for 4–5 minutes per side for medium-rare, or adjust timing for your preferred doneness. A deep brown crust should form on the outside.
4. Rest & Slice: Remove steak from heat and let rest on a cutting board for 5–10 minutes. This helps redistribute juices for tenderness. Slice thinly against the grain for maximum flavor and texture.
5. Serve: Arrange steak slices on a platter and drizzle generously with chimichurri sauce. Pass extra sauce on the side for dipping.

The result is a steak that’s smoky, tender, and elevated by the fresh, tangy brightness of chimichurri.

Cook & Prep Times

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Rest Time: 5 minutes
• Total Time: 30 minutes

Nutrition Information (per serving, serves 4)

• Calories: 420
• Protein: 38g
• Fat: 28g
• Saturated Fat: 5g
• Carbohydrates: 4g
• Fiber: 1g
• Sodium: 620mg

Serving with Argentinian Chimichurri Flank Steak

This Argentinian Chimichurri Flank Steak is best served family-style, with slices fanned out on a platter and sauce generously drizzled over the top. Pair it with roasted potatoes, grilled vegetables, or a simple salad for a balanced meal. A glass of bold red wine, like Malbec, complements the smoky richness and herbaceous freshness. For gatherings, serve on a rustic wooden board with chimichurri in a small dipping bowl for a festive touch. Each bite bursts with savory, smoky, and zesty flavors that showcase true Latin spirit.

Pro Tips & Variations

• Make Ahead: Chimichurri can be prepared a day in advance.
• Heat Level: Add extra chili flakes for more spice.
• Cuts of Meat: Try skirt steak or hanger steak for similar flavor.
• Freshness: Always slice steak against the grain for tenderness.
• Extra Flavor: Marinate steak with olive oil and garlic overnight.

The Bottom Line

The Argentinian Chimichurri Flank Steak is a celebration of vibrant flavors and communal dining. With its smoky seared crust, juicy interior, and fresh herbaceous sauce, it transforms steak night into a cultural experience. For me, this recipe is about more than just food—it’s about the joy of gathering, sharing, and savoring flavors that transport you straight to an Argentinian asado. Whether enjoyed casually or served at a special dinner, it guarantees bold flavors, beautiful presentation, and the timeless charm of Latin-inspired cuisine.