Grilled Flank Steak with Chimichurri Sauce
When you think of Argentina, you might not immediately think of a country known for its sauces. But the Argentines have made a name for themselves in the culinary world by creating one of the most delicious sauces ever, chimichurri.
Chimichurri is a sauce of Argentine origin that typically includes parsley, cilantro, oregano, garlic, and red wine vinegar. The people of Argentina, purveyors of some of the world’s best beef, allow little save salt and pepper to come into contact with their steaks. But they use this sauce to flavor everything from grilled vegetables to chicken wings—and even fish!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
For the Flank Steak:
1 1/2 pounds flank steak
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Chimichurri Sauce:
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
For the Black Beans:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 cans black beans, drained and rinsed
1 can diced tomatoes or tomato paste
Salt and pepper to taste
Preheat the grill to medium-high heat.
Brush the flank steak with olive oil and season with salt and pepper.
Grill the flank steak for 5-6 minutes per side or until the desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing against the grain.
While the steak is resting, prepare the chimichurri sauce. In a food processor, pulse the parsley, cilantro, oregano, garlic, red pepper flakes, salt, and black pepper until finely chopped.
Add the red wine vinegar and pulse to combine.
With the food processor running, slowly pour in the olive oil until the sauce is well combined.
In a separate saucepan, heat the olive oil over medium-high heat.
Add the onion and garlic and cook until softened, about 3-4 minutes.
Add the cumin, smoked paprika, and cayenne pepper and cook for another 30 seconds.
Add the black beans and diced tomatoes and bring to a simmer.
Cook until the mixture has thickened slightly, about 10-15 minutes.
Season with salt and pepper to taste.
Place a generous spoonful of the black bean and tomato sauce on a plate to serve.
Place sliced flank steak on top of the black beans.
Drizzle the chimichurri sauce on top of the steak and beans.
The chimichurri sauce is sooooo good you will want to sop up the sauce with a baguette.