Argentinian Flank Steak


1 Flank Steak, 1 1/2 to 1 3/4 lbs
3 Tbsp Red Wine Vinegar
2 Tbsp Water
4 Cloves Garlic, minced
Salt and Pepper to taste
1/2 Tsp Red Pepper Flakes
1/4 Cup Olive Oil
1/2 Cup Italian Parsley, chopped
1/4 Cup Cilantro chopped
1 Bunch Scallions

Mix vinegar, water, garlic, salt, red pepper flakes and black pepper together in a medium glass bowl. Slowly whisk in olive oil, then parsley and cilantro.

Preheat grill or grill pan to high and season flank steak with salt and pepper on each side. Cook for 5 minutes each side for medium rare. Cook longer for desired doneness.

Remove steak from grill and allow to sit at least 15 minutes before slicing. The internal temperature will continue to rise while resting.

While steak is resting, in the same pan, add scallions and lightly grill. Slice steak against the grain, drizzle with sauce and serve.

Cook’s Notes

Always, always, always slice flank steak against the grain, especially if you are looking to eat it. Go with the grain and it is tough and stringy.

Wine / Beer Suggestion: These flavors pair well with Reisling or Vhino Verde.

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