Argentinian Gaucho Steak with Chimichurri

Argentinian Gaucho Steak WIth Chimichurri
Servings: 4


  • 1 1/2 pounds flank steak
  • Grilled vegetables, optional
Marinade/Serving Sauce
  • 1/2 cup flat-leaf parsley
  • 1/4 cup fresh cilantro
  • 1 small yellow onion, chopped
  • 3 garlic cloves
  • 1/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup water

Make It

Making Marinade

1. Process the mixture until fairly smooth. add salt and pepper to taste. Reserve 1/2 for serving.

Marinating Meat and Grilling

2. Place the marinade and steak in a ziplock bag and refrigerate for at least 1 hour or up to 8 hours.

3. Prepare a medium-hot fire in a grill.

4. Remove the meat from the marinade and pat it dry. Grill it uncovered, directly over the heat, 3 to 4 minutes per side for medium-rare. Turn the steak only once (so that the meat gets a better crust), using tongs. Let the steak rest for 5 minutes, then slice it 1/4 inch thick.

5. Serve with sauce and grilled vegetables.