Churrasco-Style Flank Steak With Chimichurri

steakmag October 4, 2014 Comments Off on Churrasco-Style Flank Steak With Chimichurri
Churrasco-Style Flank Steak With Chimichurri


  • 1 lb. flank steak
  • 1 bunch cilantro
  • 10 cloves garlic
  • 1 bunch parsley
  • 1/4 bunch mint
  • 1 bunch oregano
  • 1 Tablespoon chili flakes
  • 2 Tablespoons sherry vinegar
  • 2 cups olive oil, plus more for frying
  • 1 tomato
  • 1 Spanish onion
  • 1 chili pepper
  • 3 chefs potatoes
  • Salt and pepper, as needed


  1. Roughly chop chili pepper, tomato, 3/4 onion, 5 cloves of garlic, 1/4 bunch oregano, 1/2 bunch cilantro and blend with 2 cups of oil in a blender. Pour mix over steak and let set for 4 to 6 hours.
  2. In food processor add 1/4 onion, chili flakes, 1/4 bunch oregano, all of the mint, remaining cilantro, all of the parsley, remaining garlic and sherry vinegar. Pulse slowly, adding enough olive oil to just bring together. Reserve.
  3. Slice potatoes thin. Heat 4-6 inches of olive oil in a medium pan until 350 degrees (use a candy thermometer to test). Fry potatoes till crispy and tender. Add salt, black pepper and oregano.
  4. Heat cast iron until very hot. Remove steak from marinade and dry. Season heavy with pepper and salt. Sear in pan until desired temperature is reached. (Medium suggested). Let steak rest for five minutes. Slice steak, and lay over potatoes and drizzle with chimichurri.

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