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Argentinian Steak with Fresh Chimichurri (Seared Flank Steak with Herb Garlic Sauce)
The quintessential Argentine asado centerpiece: succulent flank or skirt steak seared over blistering heat to medium-rare, thinly sliced against the grain and bathed in vibrant, garlicky herb chimichurri sauce.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
4servings
- Flank steak, skirt steak, or sirloin650 g
- Extra virgin olive oil60 ml
- Garlic cloves, finely minced4 clove
- Dried oregano1 tsp
- Coarse sea salt1.5 tsp
Preparation Steps
1
Prepare chimichurri: whisk 40 g finely chopped fresh parsley, minced garlic, oregano, 2 tbsp red wine vinegar, olive oil, and salt in a bowl; rest.
5 min timer
2
Pat steak dry with paper towels and season liberally on all sides with coarse sea salt.
1 min timer
3
Heat a heavy cast-iron skillet over high heat. Sear steak undisturbed for 4-5 minutes, flip, and cook 3-4 minutes for juicy medium-rare.
8 min timer
4
Rest steak on a cutting board for 5-7 minutes, slice thinly across the grain, and spoon fresh chimichurri generously over the slices.
7 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
