Best Argentinian Flank Steak With Homemade Chimichurri Recipes

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ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE



Argentinian Grilled Flank Steak With Chimichurri Sauce image

A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.

Provided by ElleFirebrand

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large red onion, cut into 1/2 inch thick rounds
salt & pepper, to taste
2 -3 lbs flank steaks
chimichurri sauce
1 cup parsley, packed
5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
1 teaspoon table salt

Steps:

  • Prepare grill according to manufacturer's instructions.
  • Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
  • Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
  • Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
  • For Chimichurri Sauce:.
  • Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  • Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  • Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  • Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  • Place steaks into marinade and refrigerate for 6 hours, to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

ARGENTINIAN STEAK WITH CHIMICHURRI



Argentinian Steak With Chimichurri image

Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.

Provided by maryjjohnson34

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 new york sirloin steak
2 tablespoons thyme
2 tablespoons rosemary
splash olive oil
salt and pepper
1 garlic clove
1 cup parsley
1 cup coriander
1/2 cup fresh oregano leaves
1 teaspoon dried chili pepper flakes (to taste)
1 tablespoon cumin
2 tablespoons red wine vinegar (any vinegar can be used)

Steps:

  • Chimichurri (must be done in advance):.
  • In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
  • Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
  • Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
  • Steak:.
  • Preheat oven to 450°F (230°C).
  • Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
  • Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
  • On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
  • Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
  • Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
  • Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
  • Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

FLANK STEAK WITH CHIMICHURRI SAUCE (ARGENTINA)



Flank Steak With Chimichurri Sauce (Argentina) image

This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Chimichurri sauce, made from chopped herbs, venegar and other spices--is very popular in Argentina and is often used to flavor beef and other meats. The Chimichurri recipe is from Rebecca Caro at From Argentina with Love

Provided by GiddyUpGo

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs flank steaks
2 tablespoons olive oil
salt and pepper
4 tablespoons lemon juice
1/4 cup red wine vinegar
1/4 cup red wine
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh oregano
1/4 teaspoon red pepper flakes
1/4 extra-virgin olive oil
1/2 cup minced fresh flat-leaf parsley

Steps:

  • Finely chop the herbs, mince the garlic, and whisk all the chimichurri ingredients together in a small bowl.
  • Brush the steak with olive oil and season with salt and pepper. Grill over a medium flame until the internal temperature reaches about 140 degrees (the meat will continue to cook a little after you take it off the fire, which will give you a medium rare steak).
  • Cut the meat into thin strips and serve topped with the Chimichurri sauce.

Nutrition Facts : Calories 367.7, Fat 21, SaturatedFat 6.8, Cholesterol 115.7, Sodium 389.4, Carbohydrate 3.4, Fiber 0.8, Sugar 0.6, Protein 36.6

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Argentinian Flank Steak, also known as Vacío, is a popular cut of beef in Argentina. It is a long, flat cut from the lower belly of the cow, with a rich flavor and a slightly chewy texture. This cut is perfect for grilling, and it is often served with homemade Chimichurri, a traditional Argentinian sauce made with parsley, garlic, olive oil, and vinegar.

The Argentinian Flank Steak

The Argentinian Flank Steak is a versatile cut of meat that can be cooked in a variety of ways. It is best to marinate the steak before cooking to enhance its flavor and tenderness. The most popular way to cook Argentinian Flank Steak is to grill it over high heat until it is medium-rare or medium. The steak should be seared on both sides for about 3-4 minutes per side, depending on the thickness of the cut. Once the steak is cooked to your liking, let it rest for a few minutes before slicing it against the grain.

The Homemade Chimichurri

Chimichurri is a traditional Argentinian sauce that is served with various meat dishes, including steak, chicken, and pork. The sauce is made with fresh herbs, garlic, olive oil, and vinegar, and it adds a bright and tangy flavor to the meat. To make your own Chimichurri, you will need the following ingredients: - 1 cup fresh parsley - 1/2 cup fresh cilantro - 2 garlic cloves - 1/4 cup red wine vinegar - 1/2 cup olive oil - 1 tsp salt - 1/2 tsp black pepper To make the Chimichurri: 1. Finely chop the parsley, cilantro, and garlic and place them in a small bowl. 2. Add the red wine vinegar, olive oil, salt, and black pepper to the bowl and whisk until well combined. 3. Taste and adjust the seasoning if necessary. 4. Serve the Chimichurri with the grilled Argentinian Flank Steak.

Serving Suggestions

Argentinian Flank Steak with Homemade Chimichurri is a delicious and satisfying meal that can be served with a variety of side dishes. Here are some suggestions: - Grilled vegetables: Grilled asparagus, zucchini, and bell peppers are a great addition to the meal. - Roasted potatoes: Roast small potatoes in the oven with olive oil, salt, and pepper for a tasty side dish. - Salad: A simple green salad with a vinaigrette dressing is a refreshing complement to the steak. - Bread: Serve the steak with crusty bread to soak up the Chimichurri sauce.
Conclusion
Argentinian Flank Steak with Homemade Chimichurri is a classic dish that has become popular all over the world. This flavorful cut of beef combined with the tangy and herbaceous Chimichurri sauce is a match made in heaven. So next time you're in the mood for steak, give this recipe a try and impress your family and friends with an authentic Argentinian meal.
Argentinian flank steak with homemade chimichurri is a classic Argentinian dish that is loved all over the world. The dish consists of succulent grilled flank steak that is accompanied by a tangy and herb-infused sauce called chimichurri. The steak is traditionally cooked on a grill and then sliced thinly to be enjoyed with chimichurri. However, it is also possible to prepare this dish on a stovetop or in the oven. If you would like to prepare Argentinian flank steak with homemade chimichurri, then you have come to the right place. In this article, we will provide you with tips and tricks that will ensure that your dish turns out perfect every time.

Tip #1: Choose the right cut of meat

The success of any steak dish largely depends on the quality of the meat you choose. For Argentinian flank steak with homemade chimichurri, it is important to select a cut that is tender and flavorful. Flank steak is an excellent choice as it is lean, tender, and very flavorful. When purchasing flank steak, look for a cut that is bright red in color with little to no visible fat. The steak should also have a fine texture with small, evenly spaced muscle fibers. A good quality flank steak will be around 1 inch thick and weigh between 1-2 pounds.

Tip #2: Prep the steak properly

Once you have procured your flank steak, it is important to prepare it properly. Start by removing the steak from the refrigerator around 30 minutes before cooking. This allows it to come to room temperature and ensures that it cooks evenly. Next, pat the steak dry with paper towels to remove any excess moisture. This will help the steak to brown evenly on the grill or in the pan. Season the steak generously with salt and pepper on both sides. You can also add additional seasonings like garlic powder, onion powder, or paprika, depending on your taste.

Tip #3: Use a marinade

While not necessary, a marinade can add additional flavor to your flank steak. You can use a pre-made marinade, or create your own by combining olive oil, vinegar, garlic, parsley, oregano, and red pepper flakes. Soak the steak in the marinade for at least 2 hours, or up to 24 hours for maximum flavor. When removing the steak from the marinade, be sure to scrape off any excess herbs or spices as they can burn on the grill or in the pan.

Tip #4: Cook the steak properly

Argentinian flank steak is traditionally cooked on a grill, but it can also be prepared on a stovetop or in the oven. If using a grill, preheat it to high heat, around 450°F. Place the steak on the grill and cook for around 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130°F. If cooking on a stovetop, heat a cast-iron skillet or grill pan over high heat until it is smoking. Add the steak to the pan and cook for around 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130°F. If cooking in the oven, preheat it to 400°F. Place the steak on a baking sheet and cook for around 10-12 minutes for medium-rare, or until the internal temperature reaches 130°F.

Tip #5: Let the steak rest

Once the steak is cooked, it is important to let it rest for around 5-10 minutes before slicing. This allows the juices to redistribute and ensures that the steak remains moist and flavorful.

Tip #6: Make homemade chimichurri

Argentinian flank steak is traditionally served with chimichurri, a tangy and herb-infused sauce that is easy to make at home. To create homemade chimichurri, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, and red pepper flakes in a bowl. Season the mixture with salt and black pepper to taste. Chimichurri can also be customized to your preference. You can add additional herbs like cilantro or mint, or swap out the red wine vinegar for lemon or lime juice for a citrusy twist.

Tip #7: Slice the steak thinly

Once the steak has rested, it is time to slice it. It is important to slice the steak thinly against the grain to ensure that it remains tender and easy to chew. Cutting against the grain ensures that the fibers of the meat are shortened, making it much more tender.

Tip #8: Serve the steak and chimichurri together

To finish off your Argentinian flank steak with homemade chimichurri, arrange the slices of steak on a plate and drizzle chimichurri sauce generously over the top. You can also serve chimichurri on the side for dipping.

Conclusion

By following these tips, you can create a delicious and authentic Argentinian flank steak with homemade chimichurri. Remember to choose the right cut of meat, prep it properly, use a marinade, cook it properly, let it rest, make homemade chimichurri, slice it thinly, and serve it with the sauce for maximum flavor and enjoyment.

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