Grilled Flank Steak Argentine Recipes

Steps:

• 1. Put all ingredients into a large zip top bag.
• 2. Mix the ingredients well. Add the steak and mix well.
• 3. Refrigerate the zip bag overnight.
• 4. Remove steak from refrigerator about 30 minutes before cooking.
• 5. Preheat your grill on high.
• 6. Remove steak from marinade.
• 7. Cook steak 2 minutes on 1 side then flip over and cook 1 1/2 minutes. Check to make sure the steak is done to your preference. If not, cook steak longer.
• 8. Let the steak sit for 10 minutes before slicing.
• 9. Some people like to top their steak with marinade when eating. Make extra marinade to top steak. Do not use the marinade the steak was in.

Steps:

• Prepare grill according to manufacturer's instructions.
• Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
• Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
• Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
• For Chimichurri Sauce:.
• Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

Steps:

• Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
• Seal bag tightly and shake to mix Chimichurri sauce.
• Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
• Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
• Meanwhile, place a wire cookling rack over paper towels.
• Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
• Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
• Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
• Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
• Remove steak from sauce.
• Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
• Meanwhile, coat grill pan with veggie spray and set over medium high heat.
• Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
• Thinly slice steak across the grain.
• Divide potato and steak slices among 4 plates.
• Spoon about 2 tablespoons warm Chimichurri sauce over each serving.

Steps:

• Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
• Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
• Remove the steak from marinade, discarding the marinade.
• Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
• Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!