Flank Steak with Chimichurri Rojo

posted in: Recipes 0

I love a good chimichurri. It's a parsley and vinegar based sauce, originated in Argentina and Uruguay, that adds a ton of flavor to any protein. For me, a grilled steak is a perfect vessel for the sauce. Today, I'm going to highlight the red version, chimichurri rojo. Here, you're adding a flame roasted red pepper to brighten the sauce. I hope you enjoy it!


3 pound flank steak
1 red pepper
1 tablespoon fresh oregano
3 Tablespoon olive oil
2 cloves garlic
1 teaspoon sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 cup red wine vinegar
1/3 cup parsley


Remove the steak from the fridge 30 minutes before grilling, and turn the grill on to high heat.

For the red pepper:

  • Rub oil over the red pepper
  • Place over an open flame to char the skin. I use my gas cooktop and put the pepper right on the grates.You could also use the broiler. The cooktop usually takes me a 15 minutes.
  • Once the skin has turned black, remove to zip top bag. Let sit for 5 minutes. This should help with removing the skin.
  • Remove the charred skin and then hollow out the seeds.

Now the steak:

  • Salt the steak.... a lot
  • Put it on the grill and cook for 9 minutes on each side, or until the doneness you're looking for.
  • Remove and let sit for 5-10 minutes.

For the sauce:

  • Add the red pepper and all other ingredients (oregano, olive oil, garlic, sugar, cumin, salt, red wine vinegar and parsley) to a blender and turn it on.
  • Let the blender go for 2 minutes to combine.

That's it! Slice the steak into strips that are about 1/2 thick and serve with the sauce.

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