Chimichurri sauce is a popular marinade among Argentine Gauchos (you could call them South American “cowboys”) who grill in an open barbecue in the Pampas. I was first inspired to make this paleo flank steak with chimichurri sauce recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Joseph. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen, gluten free and paleo style of course.
Keep in mind when you’re making this that flank steak grows tender with the help of the marinade and cooks quickly. Thank you, Chef Joseph, for all of your inspiration and your utmost respect for the human body and soul. You are an amazing person and a totally free spirit. I will always enjoy the memories of your times over at our home and the many stories of your adventures.
Without further ado, enjoy the below recipe and let me know what you think!
Paleo Flank Steak with Chimichurri Sauce
- 1 ½ lbs beef flank steak
- 6 cloves garlic, finely chopped
- 1 cup grape seed oil
- ½ cup white wine vinegar
- ½ cup lemon juice
- ¼ cup parsley
- 1 teaspoon crushed red pepper
- Cut diamond pattern ⅛ inch deep into both sides of the beef.
- Place beef in a shallow glass or plastic dish.
- Shake remaining ingredients in tightly covered jar.
- Pour 1 cup of sauce over beef.
- Cover remaining sauce and set aside.
- Cover and refrigerate the beef, turning occasionally, at least 4 hours.
- Remove beef from sauce.
- Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
- Cut beef diagonally across the grain into thin slices.
- Serve with reserved sauce.
Double this recipe if you like leftovers