This dish brings bold Argentinian flavor to your plate. Flank steak is grilled to juicy perfection and sliced thin against the grain, served alongside smoky grilled sweet potato wedges. The star of the show? A vibrant chimichurri sauce bursting with fresh herbs, garlic, and tangy vinegar that ties everything together.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Flank Steak
2 lbs flank steak
1 tbsp olive oil
Salt and freshly ground black pepper
For the Chimichurri
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
4 cloves garlic, minced
½ tsp red pepper flakes (optional for heat)
½ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
Salt and pepper to taste
For the Grilled Sweet Potatoes
2 large sweet potatoes, scrubbed and cut into ½-inch thick wedges
1 tbsp olive oil
Salt and pepper
Optional: ½ tsp smoked paprika or cumin for extra flavor
Suggested Additions
Grilled corn with lime and queso fresco
Mixed greens with citrus vinaigrette
Crusty grilled bread or chimichurri-marinated chickpeas for a vegetarian option
Make the Chimichurri
1
In a bowl, mix parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, and lemon juice.
Season with salt and pepper to taste.
Let sit at room temperature for at least 15–30 minutes for the flavors to meld (can be made up to 1 day ahead and refrigerated).
Prep the Flank Steak
2
Pat the steak dry. Drizzle with olive oil and season generously with salt and pepper on both sides.
Optional: Rub with 1–2 tablespoons of chimichurri and let marinate for 30 minutes.
Par-Cook the Sweet Potatoes
3
Bring a pot of salted water to boil. Add sweet potato wedges and par-boil for 5 minutes until just tender but not falling apart.
Drain and pat dry. Toss with olive oil, salt, pepper, and optional smoked paprika.
Grill Everything
4 For the Steak:
For the Sweet Potatoes
Slice & Serve
5
Slice steak against the grain into thin strips.
Serve steak and sweet potatoes drizzled generously with chimichurri sauce.
Garnish with extra herbs or a wedge of lemon if desired.
Chef’s Tips
6
No grill? Use a cast iron pan or grill pan indoors—finish sweet potatoes in the oven if needed.
Swap in skirt steak or hanger steak for a similar texture and flavor.
Use leftover chimichurri as a dip, dressing, or marinade—it keeps in the fridge for up to 5 days.
Wine Pairing
7 Serve with a Malbec , Cabernet Franc , or Tempranillo —bold enough to match the richness of the steak and bright enough for the chimichurri.
Ingredients For the Flank Steak
2 lbs flank steak
1 tbsp olive oil
Salt and freshly ground black pepper
For the Chimichurri
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
4 cloves garlic, minced
½ tsp red pepper flakes (optional for heat)
½ cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
Salt and pepper to taste
For the Grilled Sweet Potatoes
2 large sweet potatoes, scrubbed and cut into ½-inch thick wedges
1 tbsp olive oil
Salt and pepper
Optional: ½ tsp smoked paprika or cumin for extra flavor
Suggested Additions
Grilled corn with lime and queso fresco
Mixed greens with citrus vinaigrette
Crusty grilled bread or chimichurri-marinated chickpeas for a vegetarian option
Directions Make the Chimichurri
1
In a bowl, mix parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, and lemon juice.
Season with salt and pepper to taste.
Let sit at room temperature for at least 15–30 minutes for the flavors to meld (can be made up to 1 day ahead and refrigerated).
Prep the Flank Steak
2
Pat the steak dry. Drizzle with olive oil and season generously with salt and pepper on both sides.
Optional: Rub with 1–2 tablespoons of chimichurri and let marinate for 30 minutes.
Par-Cook the Sweet Potatoes
3
Bring a pot of salted water to boil. Add sweet potato wedges and par-boil for 5 minutes until just tender but not falling apart.
Drain and pat dry. Toss with olive oil, salt, pepper, and optional smoked paprika.
Grill Everything
4 For the Steak:
For the Sweet Potatoes
Slice & Serve
5
Slice steak against the grain into thin strips.
Serve steak and sweet potatoes drizzled generously with chimichurri sauce.
Garnish with extra herbs or a wedge of lemon if desired.
Chef’s Tips
6
No grill? Use a cast iron pan or grill pan indoors—finish sweet potatoes in the oven if needed.
Swap in skirt steak or hanger steak for a similar texture and flavor.
Use leftover chimichurri as a dip, dressing, or marinade—it keeps in the fridge for up to 5 days.
Wine Pairing
7 Serve with a Malbec , Cabernet Franc , or Tempranillo —bold enough to match the richness of the steak and bright enough for the chimichurri.
Chimichurri Flank Steak with Grilled Sweet Potatoes
Visited 3 times, 2 visit(s) today
