Grilled Flank Steak with Chimmichurri Sauce

Grilled Flank Steak with Chimmichurri Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:16 Cooking
  • 0:26 Total Time


Add all
  • 1 cup
    (250 mL)

    italian parsley

  • 1/2 cup
    (125 mL)

    olive oil

  • 1/3 cup
    (90 mL)

    red wine vinegar

  • 1/4 c. à soupe
    (60 mL)


  • 2

    garlic cloves peeled

  • 3/4 tsp.
    (3 mL)

    dried crushed black pepper

  • 1/2 tsp.
    (2 mL)

    ground cumin

  • 1/2 tsp.
    (2 mL)


  • 4x6 oz
    (4x185 g)

    flank steak


Grill the flank steak for 5 minutes per side on high heat for medium rare, remember to keep the lid of the BBQ closed while cooking.

Remove the flank steak from the grill and baste with Chimmichurri sauce.

Cover with aluminum foil to hold in the heat and let rest for 10 minutes.

This dish is best served with cabbage coleslaw on a piece of grilled focaccia, drizzled with Chimmichurri sauce.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007