Grilled Chimichurri Beef Flank

Grilled Chimichurri Beef Flank
  • 4 servings
  • 0:20 Preparation
  • 0:16 Cooking
  • 2:36 Total Time


Add all
  • 1 lb
    (600 g)

    whole beef flank steak

  • 4

    cloves of garlic

  • 2 cups
    (500 mL)

    chopped fresh Italian parsley

  • 1 cup
    (250 mL)

    fresh coriander

  • 2 Tbsp.
    (30 mL)

    chopped oregano

  • 2 tsp.
    (10 mL)

    chopped fresh thyme

  • 2 tsp.
    (10 mL)

    fresh rosemary

  • 4

    green onions

  • 2

    chopped hot green peppers

  • 3/4 cup
    (190 mL)

    white wine vinegar

  • 3/4 cup
    (190 mL)

    olive oil

  • salt


Preheat BBQ.

Trim the flank steak and lightly slit each side, making a grid.

Put the garlic, herbs, green onions, hot green peppers and vinegar in the food processor. Pulse until purée is obtained.

Drizzle with the olive oil and salt to taste.

Marinate the flank steak in half the chimichurri sauce for two hours, saving the other half of the sauce as a condiment to be served with the beef.

Cook the marinated flank steak in direct heat on the BBQ 8 minutes per side or until internal temperatures reach 145 F (63 C) for a rare cooking .

When cooking is complete, wrap steak in aluminum foil with an opening to let vapour escape and let stand for 10 minutes.

Cut in thin slices against the grain and serve with the accompanying chimichurri sauce.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007