Chimichurri over Flank Steak
- Low Carb
Fire up your grill and bring the delicious flavors of Argentinian cuisine to your home kitchen with the Chimichurri over Flank Steak. Although the exact origins of traditional chimichurri sauce are a bit unclear, many food historians believe it was invented by Argentinian nomadic horsemen and cowherds known as “gauchos” who used the sauce to flavor meat that had been cooked over open fires. With lore and folk heroism similar to the American cowboy or Caribbean pirates, gaucho culture flourished from the mid-18th to mid-19th centuries in both Argentina and Uruguay. They created their own culinary traditions that have become inextricable from Argentinian culture as a whole.
Our Chimichurri over Flank Steak recipe features Curious Spoon’s Chimichurri Sauce Starter, a combination of tangy tomatillos, herbs, and onion. When whisked together with water and olive oil, it recreates the traditional chimichurri condiment. This grilled flank steak meal is perfect for family and friend barbecues and makes for a delicious lunch or dinner main course meal that will leave you craving for more.
- 1 lb Flank Steak
- 1/3 cup (1 starter packet) Curious Spoon Chimichurri Starter
- 1/4 cup hot Water
- 1/2 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 medium Tomato
From the Kitchen
- Cutting Board
- Mixing bowl
- Ziplock Bag
- Gas or Charcoal Grill
Notes from the Chef:
This dish is great cold or room temp on sandwiches. Make the night before, store in the fridge and serve on a crusty baguette.
Mix Curious Spoon Chimichurri Starter with hot water. Let sit for 15 minute to allow flavors to develop.
Whisk olive oil into chimichurri mixture. Put 2/3 into a sealable container to use as marinade. Reserve 1/3 for serving. Add vinegar to mixture being used as marinade.
Score flank steak diagonally on both sides. Add to marinade container, cover, and let sit in refrigerator for 1-4 hours.
Wash, seed, and dice tomato into small cubes. Add to the remaining Chimichurri blend. Mix well.
Heat grill on medium high. Seas meat and place on grill, cooking for 5 minutes on each side until internal temperature reaches 130F.
Remove from grill and let rest for 5 minutes. Slice into thin pieces against the grain of the meat.
Serve with Chimichurri and tomato mixture drizzled over meat.