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Argentinean Grilled Beef

Yields1 Serving

Source: Lucy’s Kitchen
Region: Argentinean
Rating: 9/10

In this recipe, the often chewy flank steak is tenderized and given a burst of flavour with a herbal, citrus marinade. Serve the beef with the spicy Chimichurri Sauce

 1 ½ lbs flank steak
 1 tbsp chopped fresh coriander
 1 tbsp chopped fresh basil
 1 tbsp chopped fresh mint
 2 tsp finely chopped garlic
 ½ cup orange juice
 1 tbsp lime juice
 1 tsp hot Asian chili sauce
 3 tbsp olive oil
 salt and freshly ground pepper

Place steak in a baking dish or plastic bag. Combine coriander, basil, mint, garlic, orange juice, lime juice, chili sauce, and 2 tbsp oil. Pour over steak and marinate for 2 hours or overnight in regrigerator.


Remove steak from marinade and pat dry. Brush with remaining 1 tbsp oil.


Preheat grill or broiler on high. Season steak with salt and pepper. Grill for about 4 minutes per side, or until steak is medium-rare.


Carve steak against grain into slices 1/2 inch thick and serve with Chimichurri Sauce