Grilled Flank Steak Argentine Style Recipe - Cooking Index
Grilled Flank Steak Argentine Style Recipe - Cooking Index
This is an Argentine specialty. Our favorite cut is flank steak, but beef tri-tips trimmed of excess fat work well, as do various types of game, including elk, moose and deer.
Type: Meat| 4 lbs | 1816g / 64oz | Flank steak or other red meat |
| = (meat should be of uniform thickness, | ||
| No more than 1 1/2") | ||
| Chimichurra Sauce - (see recipe) | ||
| Marinade | ||
| 1 1/2 cups | 355ml | Olive oil |
| 2 tablespoons | 30ml | Granulated garlic |
| 1 | Fresh lemon squeezed | |
| 2 tablespoons | 30ml | Cracked black pepper |
| 1 tablespoon | 15ml | Sea salt |
Combine the meat and the marinade ingredients in a plastic Ziplock bag for at least 48 hours.
Cook over a very hot charcoal or gas fire as close to the flames as you can. You can even use a grill basket and rest it on top of the flames. Cook for about 3 to 4 minutes per side allowing the heat to form a crust on the outside of the steaks.
Do not overcook. If you aren't sure of the doneness, take a test slice to check. Remember, you can always put it back on, but if it's overcooked, it's history!
Serve thinly sliced across the grain and accompany with Chimichurra sauce.
This recipe yields 6 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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