Best Grilled Flank Steak Argentine Recipes

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ARGENTINE GRILLED FLANK STEAK



Argentine Grilled Flank Steak image

Prep time doesn't include marinating time in the refrigerator.

Provided by Lynn Clay

Categories     Beef

Time 25m

Number Of Ingredients 10

2 lb flank steak
MARINADE
1/2 c olive oil
1/3 c fresh lime juice
1 tsp ground cumin
1/2 tsp each of salt and pepper
4 clove garlic, finely minced
1/2 small red onion, finely chopped
2 Tbsp cilantro leaves , chopped fine
1 serrano chile, finely minced

Steps:

  • 1. Put all ingredients into a large zip top bag.
  • 2. Mix the ingredients well. Add the steak and mix well.
  • 3. Refrigerate the zip bag overnight.
  • 4. Remove steak from refrigerator about 30 minutes before cooking.
  • 5. Preheat your grill on high.
  • 6. Remove steak from marinade.
  • 7. Cook steak 2 minutes on 1 side then flip over and cook 1 1/2 minutes. Check to make sure the steak is done to your preference. If not, cook steak longer.
  • 8. Let the steak sit for 10 minutes before slicing.
  • 9. Some people like to top their steak with marinade when eating. Make extra marinade to top steak. Do not use the marinade the steak was in.

GRILLED FLANK STEAK ARGENTINE



Grilled Flank Steak Argentine image

Make and share this Grilled Flank Steak Argentine recipe from Food.com.

Provided by Derf2440

Categories     Potato

Time 2h41m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup reduced-sodium chicken broth
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
2 cloves garlic, smashed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 small onion, finely chopped
1/2 cup finely chopped flat leaf parsley
1 beef flank steak, 1 inch thick,about 1 lb
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium baking potatoes, scrubbed

Steps:

  • Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
  • Seal bag tightly and shake to mix Chimichurri sauce.
  • Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
  • Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
  • Meanwhile, place a wire cookling rack over paper towels.
  • Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
  • Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
  • Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
  • Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
  • Remove steak from sauce.
  • Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
  • Meanwhile, coat grill pan with veggie spray and set over medium high heat.
  • Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
  • Thinly slice steak across the grain.
  • Divide potato and steak slices among 4 plates.
  • Spoon about 2 tablespoons warm Chimichurri sauce over each serving.

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