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Argentinian Grilled Steak with Chimichurri
A classic Argentine asado with juicy grilled steak and herby chimichurri sauce served with crispy flatbread.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1.5 pounds Flank SteakAbout 1.5 inches thick
- ●4-6 pieces Piquant FlatbreadBest served warm
- ●1 cup Argentinian Chimichurri SauceStore-bought or homemade
- ●1/4 cup Fresh ParsleyChopped
- ●1/2 teaspoon Red Pepper FlakesOptional for some heat
- ●2 cloves GarlicMinced
- ●2 tablespoons Red Wine VinegarAdjust to taste
- ●1/4 cup Olive OilHigh-quality extra virgin
- ●to taste SaltOptional
- ●to taste Black PepperOptional
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Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season the steak with salt, black pepper, and red pepper flakes.
- 3
Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
- 4
Transfer the steak to a plate and let it rest for 5 minutes.
- 5
Meanwhile, toast the flatbread on the grill or in the oven until crispy.
- 6
To make the chimichurri sauce, combine parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl.
- 7
Season with salt and black pepper to taste.
- 8
Serve the grilled steak with chimichurri sauce and warm flatbread on the side.
- 9
Enjoy immediately!