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…
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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Flank Steak with Chimichurri Sauce
Adapted from Gourmet, January 2001, via Epicurious
- ½ pounds trimmed flank steak
- 1½ teaspoons kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 3 large garlic cloves
- 2 1/2 cups fresh cilantro
- ¼ cup sherry vinegar
- ⅓ cup olive oil
- ¼ teaspoon cayenne
Using a food processor, finely chop the garlic. Add cilantro, sherry vinegar, oil, cayenne, and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside.
Pat steak dry. Combine remaining 1 teaspoon salt, cumin, coriander, and pepper and rub onto both sides of the steak. If using a broiler, broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. If using a grill, sear about 5 to 6 minutes per side. Transfer to a cutting board and let stand 5 minutes.
Slice steak into thin strips, holding knife at a 45 degree angle. Serve with sauce.
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Comments
COOKBOOK
Thanks Liren for your words about the Argentinian gauchos and our meat !!! You made me feel proud !!! My father was a gaucho so I grew up eating our fabulous “asados” with chimichurri..Our recipe was a bit different, though, but don’t worry, the spirit is the same…I always joke saying our meat is so tender because our cows are happy…They eat only grass, and they spend their days in complete freedom, in a sunny land…By the way, your photos are great !!!!
Take care,
Cristina
I’ve had to swear off churrascaria’s – I never know when to signal ‘Stop!’ 8-)
The flank steak looks perfectly cooked and I’d happily eat the chimichurri sauce with a spoon!
Yummy yum yum I’m so drooling right now… gimme some meat!! :p
chimichurri is such a wonderful accompaniment to meats, and your flank steak look perfectly done……you are right about Argentinian Beef too, those guys do know beef! Thanks for sharing this wonderful presentation!
Thanks, everyone! I’m so glad to hear from so many chimichurri fans, and to know that I’m not the only one who enjoys the sauce on more than just beef. It really is so versatile and tasty!!!
It’s dinner time, I’m starving and this looking amazing! yumm chimichurri sauce..
This looks good! I actually have flank steak in the freezer and didnt know what to do with it.
Totally agree! My cousin’s fiance is Argentinian and we went to her family’s house for an authentic barbecue. WONDERFUL food and love the chimichurri sauce.
This looks and sounds simply amazing.
If you and your grill-master hubby ever decide to open a grill place, I’m there, but only if you keep gallons of this chimichurri sauce at hand. I agree that the herbs are excellent with not only meat but everything else you mentioned. I always make the Italian version of this and it’s simply one of my favorite foods.
Looks delicious…of course! :-)
Jean, so funny that you say that — my husband keeps telling me I should bottle and sell this sauce :) One day, we’ll have to have a Bay Area blogger get together…I think I’ll have to bring a vat of this!
I also love the Italian version – fresh herbs just make everything taste better!
I was actually thinking the same recently. It would be so much fun to have a get-together. I’m all for it. It would be wonderful to meet everyone and of course, to see (and taste) what I’ve drooled over on everyone’s blogs! :-)
Chimichurri sauce is a small bit of perfection with your gorgeous grilled meat!! GREG
This looks awesome! I really love playing with flank steaks and this sounds fabulous. I have never had chimichurri sauce, so this is high on my “To Eat” list!
Thank you for the comment
Custard powder can be found in the baking section
There are so many brands mine is Motha not sure where this would be available got mine from SL
Regards
Thank you! I’ll look for it – wish me luck!
Big fan of Chimichurri Sauce – work with almost anything
I am a huge fan of chimichurri. My mum makes it all the time and your steak looks divine. Steak + Chimichurry are definitely superfriends, non? ;)
Oh my! That piece of flank steak is so beautiful! Perfect with some grilled potatoes! Yum!!
lovely sauce
Great for a summer bbq!
I’m with Monet… the chimichurri sauce looks delightful and I’ll have to try it on something else. Looks fantastic!
It would work well on shrimp and fish!
I also love chimichurri, but as a vegetarian, I don’t get to enjoy your perfectly grilled steak. It seems delicious though!
Looooove chimichurri… it’s such a summery flavour, and perfect with grilled steak. I usually save some of the sauce to toss with potatoes to make a quickie potato salad the next day. :)
You made this look so appetising. I made chimi sauce last week. I love it on everything.
This looks awesome!
You don’t have to say more. Agreed!
A perfect gill! And I love that sauce :)
You are such an eater! I had a friend in college who was a vegetarian, went to study abroad in Chile, visited Argentina, ate the beef and instantly renounced her dietary habits. Haha! They sure do know how to raise and grill their meats!
What a story! Yes, I can totally see how a vegetarian can be transformed in Argentina!
Looks delicious! I just made chimichurri with pork and veggies. It was lovely!
Chimichurri sauce is one of the BEST things to adorn a grilled flank steak. It just brightens it up and enhances the flavors. Yours looks fantastic and screams summer! Nice job!