Grilled Flank Steak Argentine Recipe ๐ฅฉ๐ฅ
Overview:
Indulge in the tantalizing flavors of Argentina with this sensational Grilled Flank Steak recipe! Marinated in a zesty Chimichurri sauce, this dish promises to elevate your dining experience to new heights. Tender flank steak paired with crispy potatoes creates a symphony of textures and tastes that will leave your taste buds dancing with joy. Let’s embark on this culinary journey together!
- Preparation Time: 2 hours 15 minutes
- Cooking Time: 26 minutes
- Total Time: 2 hours 41 minutes
- Servings: 4
- Calories: 361 per serving
- Rating: โญโญโญโญ (from 2 reviews)
Ingredients:
- 1/3 cup reduced-sodium chicken broth
- 1 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 onion, finely chopped
- 1/2 cup flat-leaf parsley, chopped
- 1 beef flank steak (approximately 1 pound)
- Salt and pepper, to taste
- 4 baking potatoes
Instructions:
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Prepare Chimichurri Marinade:
- In a large zip lock plastic bag, combine chicken broth, olive oil, lemon juice, minced garlic, fresh oregano, dried oregano, crushed red pepper flakes, chopped onion, and parsley.
- Seal the bag tightly and shake vigorously to mix the Chimichurri sauce thoroughly.
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Marinate the Steak:
- Rub both sides of the flank steak with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Place the steak into the bag with the Chimichurri sauce, ensuring it is well coated.
- Refrigerate for at least 30 minutes, or up to 2 hours, turning the bag once to ensure even marination.
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Prepare Potatoes:
- Meanwhile, place a wire cooking rack over paper towels to drain excess moisture.
- Cut the potatoes lengthwise into 1/2-inch thick slices without peeling.
- In a large saucepan, bring the potato slices, remaining salt, and pepper, along with enough water to cover, to a boil over high heat.
- Reduce the heat to medium and simmer until the potatoes are almost tender, approximately 10 minutes.
- Transfer the potatoes back to the wire rack to drain.
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Grill Preparation:
- Preheat a grill pan over medium-high heat and coat it with vegetable spray.
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Cooking:
- Remove the steak from the marinade and set aside.
- In a small saucepan, boil the remaining marinade vigorously for 3 minutes, stirring constantly.
- Remove from heat and cover to keep warm.
- Grill the steak and potatoes until desired doneness, approximately 3-4 minutes per side for medium-rare steak, and 4-5 minutes per side for medium.
- Ensure the potatoes are crispy on both sides, about 4 minutes per side.
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Serve:
- Thinly slice the steak across the grain for maximum tenderness.
- Divide the crispy potatoes and steak slices among 4 plates.
- Spoon approximately 2 tablespoons of the warm Chimichurri sauce over each serving for an extra burst of flavor.
Tips:
- For a smoky flavor, consider grilling the steak and potatoes on an outdoor barbecue.
- To ensure even cooking, make sure the grill pan is properly preheated before adding the steak and potatoes.
- Adjust the cooking time according to your preferred level of doneness for the steak.
- Serve with a side salad or grilled vegetables for a complete and satisfying meal.
Conclusion:
This Grilled Flank Steak Argentine recipe is a true celebration of flavors, perfect for any occasion. Whether you’re hosting a backyard barbecue or enjoying a cozy dinner at home, this dish is sure to impress. With its vibrant Chimichurri sauce and perfectly grilled steak and potatoes, each bite is a symphony of taste sensations. Give it a try and transport your taste buds to the heart of Argentina! ๐ฆ๐ท
