Trust the Gaucho | Flank Steak with Chimichurri Sauce

The Argentines know beef. You just have to trust centuries of gaucho experience.

Long before I had a passion for cooking, and even before I understood completely the culinary adventure my parents had taken us on as children on family vacations around the globe, I distinctly recall the first time my taste buds were alerted to the distinct flavor of pure meatiness that comes from an Argentine grill. At a time when Argentine grills were not yet chic, grass-fed was not a buzz-word, and Brazilian churrascarias were not commonly found in cities all over the U.S., my first experience with excellent quality grass-fed beef and this style of cooking left an indelible mark on my taste buds.

When it comes to grilling all forms of steak, the Argentines do it simply, and they do it right. No fuss seasoning, an open wood flame, and fine Pampas grass-fed beef. And of course, a good chimichurri sauce.

If you haven’t had the spicy herb sauce that is served with Argentine steak, you must incorporate it into your repertoire! It is fantastic on a grilled flank steak, and I tend to drizzle it generously so that it sneaks onto the other parts of my plate. It dresses up more than steak – grilled potatoes and vegetables like it, too!

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