Beef/ Grilled/ Main Dishes

Marinated Flank Steak Asado + Chimichurri

Thank you Trivento for sponsoring this post. Get in the game with Trivento Wine and Major League Soccer! This message is intended for readers 21 + older. #OfficialWineofMLS

They call soccer the beautiful game. I call this a beautiful meal. Paired with Trivento wines, this juicy and tender marinated flank steak is served with our homemade chimichurri sauce. This cup-worthy recipe is perfect with roasted poblanos, heirloom tomatoes and sweet corn.

Marinated Flank Steak Asado, Chimichurri Sauce and Roasted Vegetables

 

Marinated Flank Steak Asado + Chimichurri

This recipe for marinated flank steak is 100% inspired by the food, wine and sport of Argentina. We are so honored to partner with Trivento Wines, the official wine of Major League Soccer, to bring you this wonderful recipe for all of your soccer watch parties.

In this post we are going to give you four ways to make the most of this asado style meal and enjoy your game day.

 

1- How to marinate flank steak:

In South America, you most often will find flank steak prepared over an open fire or grill, asado style. Asado is essentially the Argentenian word for “barbecue”.

Flank steak is a cut of beef from the lower chest or abdominal area of a cow. This cut of beef is long and flat and and can be tough. We are going to give you a step-by-step method to get tender and juicy results.

  1. Combine olive oil, apple cider vinegar, garlic, chilies and seasonings (complete ingredient list at the bottom of this post) in a shallow dish.
  2. Lay the trimmed flank steak flat in the marinade. (Be sure the excess fat has been trimmed from the outside).
  3. Turn the steak to coat both sides. There is no need to cover the meat with marinade.
  4. Cover and refrigerate overnight for the best results.
  5. Flip the flank steak every few hours to get all of that marinade into the meat.

The simple combination of savory, sour and salty ingredients will be absorbed the meat. This will help break down the muscle and create an amazing meal.

 

 

I highly recommend pairing this grilled + marinated flank stead with smooth, red Trivento Reserve from Mendoza, Argentina.

But the prep chef (that’s me), likes to sip on a chilled glass of Trivento White Orchid before the game. This bright and citrusy white wine is refreshing and light. (This one is mine, and I’m not sharing.)

 

Trivento Argentina White Orchid Reserve

 

2- Tips to make the best homemade chimichurri sauce:

  • Use the freshest herbs possible.
  • Hand chop the herbs finely. You can pulse everything in the blender if you want, but that will make it more like a pesto versus chimichurri. (Either way, it will taste otherworldy.)
  • Pick a great quality olive oil for the best flavor. You aren’t cooking with this, you are eating it, so you want it to taste great and make your chimichurri ingredients shine.
  • For acidity, use freshly squeezed lemon juice or an equal amount of red wine vinegar.
  • Red chilies are totally optional. I like to use Fresno chilies because they are milder than a typical hot chili. Plus I love the pops of color. Control the heat level by leaving them out, or remove the seeds.
  • Sea salt and fresh cracked black pepper are the best for this recipe.

 

 

Get the complete ingredient list at the bottom of this post. Simply stir everything together and let it sit at room temperature for at least 30 minutes. I like to make it before I start grilling to let all of the herbs and garlic flavors meld.

 

 

Everything for this marinated flank steak and chimichurri can be prepped ahead of time so you can enjoy kicking the soccer ball around the yard with your family and guests. Marinate the steak overnight. Make the chimichurri the night before, too. (Just let it reach room temperature after chilling for best results.)

I had to get in on a little soccer action myself. (No worries, I didn’t leave my wine glass too far away.)

 

 

3- How to quick-grill flank steak:

  1. Get your grill HOT. You want the flank steak to sear quickly to hold in all juices. I recommend a 450 – 500 degree grill if you have a thermometer. If you don’t have a way to measure the heat, get it hot enough so you can only hold your hand over it for a second.
  2. Shake the excess marinade off, but don’t wipe it off of the flank steak.
  3. Place the marinated flank stead directly on the hot grill.
  4. Sear for 3-4 minutes. Rotate 45 degrees and continue to cook for 3 minutes.
  5. Flip and repeat.
  6. Transfer to a plate and cover with foil. Let rest for 15 minutes.
  7. Thinly slice the grilled flank steak ACROSS the grain.

The key is not to over cook the flank steak. This recipe is best served rare to medium rare. Cooking times will vary based on the thickness of meat, grill temperature, grill type and preferred doneness.

Just remember: hot grill, sear quickly, cover, rest, slice across the grain.

 

 

4- Score Big with Trivento + Major League Soccer

You can serve this Marinated Flank Steak Asado + Chimichurri with your favorite roasted vegetables. Of course, enjoy with the bold flavor of Trivento, the Official Wine of Major League Soccer.

Click here to learn more about the Trivento-MLS Loyalty program.  Score big!

  1. Purchase Trivento wines. (That’s the delicious part.)
  2. Earn Credit.
  3. Get MLS Gear.

Everyone wins. 🙂

 

 

We would love to hear about your soccer game day traditions, favorite meals and get-togethers. Leave your favorite ideas in the comments below.

For more MLS ideas and inspiration, follow Trivento on Facebook.

 

Trivento Argentina Malbec Reserve

 

Your friends will be impressed with your choice of wine and food no matter which MLS team you are cheering on. Us? We are excited about our new Nashville MLS team and cannot wait to attend our first Major League Soccer game in person. (And yes, there WILL be Trivento wine present at all of our pre-game tailgate activities.)

 

 

How do you top a meal like this with family and friends, watching MLS?

You don’t.

 

 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

 

Love this post? Sign up for the Buy This Cook That Newsletter for a weekly email of new content. You can also follow us on FacebookPinterestTwitter and Instagram for our latest + greatest ideas.http

5 from 2 votes
Print

Marinated Flank Steak Asado + Chimichurri

An easy recipe for marinated flank steak cooked on the grill and served with a homemade + herby chimichurri sauce that is out of this world good.

Course Main Course
Cuisine Argentinian
Keyword marinated flank steak
Prep Time 30 minutes
Cook Time 15 minutes
Marinating + Resting Time 8 hours 10 minutes
Total Time 45 minutes
Servings 6
Calories 496 kcal
Author Buy This Cook That

Buy This

For the Marinated Flank Steak

  • 2 pounds flank steak
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 4 dried fresno chiles crushed
  • 4 cloves garlic crushed
  • 1 green onion rough chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Chimichurri Sauce

  • 1 bunch flat leaf parsley finely chopped (about 3/4 cup chopped)
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic finely minced
  • 3 tablespoons lemon juice
  • 2 dried or fresh red chiles optional, seeded or unseeded to desired heat level
  • 1 tablespoon oregano finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Cook That

For the Marinated Flank Steak

  1. In a shallow dish, combine all ingredients except the steak. 

  2. Place the flank steak in the marinated, turning to coat well on all sides. Cover and refrigerate overnight. Turn the steak every few hours.

  3. When the flank steak is ready to cook, heat a grill to very high heat, around 450 degrees.  Shake the excess marinade from the steak and place the steak directly on the grill.

  4. Cook for 4 minutes, rotate 45 degrees, and cook for another 3 minutes. Flip and repeat, cooking for 4 minutes, rotating and another 3 minutes.

  5. Remove the flank steak from the grill and cover with foil. Let rest for 15 minutes.

  6. Transfer the grilled marinated flank steak to a cutting board. Using a serrated knife, slice the flank steaks in thin strips across the grain. Serve warm with roasted vegetables and chimichurri sauce.

For the Chimichurri Sauce

  1. Combine all ingredients well in a bowl or jar. 

  2. Let rest at room temperature for at least 30 minutes. Serve with your favorite grilled meats and vegetables. 

Recipe Notes

If you do not have time to marinate overnight, at least marinate for 3 hours. (Or use a vacuum sealer system for quick marinating.)

Cooking times of your flank steak will vary based on thickness of steak, grill temperature, grill type and preferred doneness. 

To control the heat level of your chimichurri sauce, you can leave out the chiles.

Nutrition Facts
Marinated Flank Steak Asado + Chimichurri
Amount Per Serving (1 g)
Calories 496 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 7g 35%
Cholesterol 90mg 30%
Sodium 767mg 32%
Potassium 664mg 19%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 33g 66%
Vitamin A 21.3%
Vitamin C 46.9%
Calcium 6.8%
Iron 20.1%
* Percent Daily Values are based on a 2000 calorie diet.
I call this a beautiful meal. Inspired by Argentinian cuisine,this juicy and tender marinated flank steak is served with our homemade chimichurri sauce. This recipe is perfect with roasted poblanos, heirloom tomatoes and sweet corn.

You Might Also Like

Leave a Reply

Share
Tweet
+1
Yum
Pin74
74 Shares