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.