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.
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).
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.
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.
For the Steak:
Heat grill (or grill pan) to high. Grill steak for 4–5 minutes per side for medium-rare, or to desired doneness.
Rest for 5–10 minutes before slicing.
For the Sweet Potatoes
Grill sweet potato wedges over medium-high heat for 2–3 minutes per side, until charred and tender.
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.
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.
Serve with a Malbec, Cabernet Franc, or Tempranillo—bold enough to match the richness of the steak and bright enough for the chimichurri.
4 servings