Chimichurri is a green sauce that is an Argentine specialty. This sauce is a mixture of garlic, oregano, parsley, oil and vinegar that is served on top of grilled meats and is absolutely DELICIOUS. To me, chimichurri the combination of fresh herb flavor and tangy vinegar brings out the richness in beef in a way few other sauces can match. Flank steaks are a great steak to serve with chimichurri sauce. They’re easy to season with the sauce and have deep flavor that is perfectly complemented by the chimichurri. Follow this recipe using our premade spice blend, or make your own at home with fresh herbs! Do you have a favorite chimichurri recipe or experience? Share it with us in the comments below, we’d love to hear from you!
- 1 245 Leahy’s Angus Beef Flank Steak
- 2 424 Urban Accents Argentina Steak Rub (or your own chimichurri spice mix)
- 2 542 Olive Oil
- 1 454 Vinegar
Mix together the rub, olive oil and vinegar in a small bowl. Rub the sauce all over the outside of the flank steak and let sit at room temperature for 15 minutes.
Heat a grill to medium high heat (400°F) and place the flank steak directly over the heat. Cook for 5-6 minutes per side, flipping only once, until the meat reaches 135°F.
Remove the steak from the grill, let rest for five minutes and then slice into thin strips. Serve with crusty bread and more of the sauce to dip the bread in. Enjoy!