Recipe of Matambre

Ingredients

• 1.5 pounds (700g) flank steak
• 4 cloves garlic, minced
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60ml) water
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh oregano, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste

Directions

1. 1

   In a bowl, combine minced garlic, olive oil, red wine vinegar, water, chopped parsley, oregano, and red pepper flakes. Mix well to create the chimichurri sauce.

2. 2

   Season the flank steak generously with salt and pepper. Place it in a large resealable bag or dish and pour half of the chimichurri sauce over the steak. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best flavor.

3. 3

   Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for 3-4 minutes per side for medium-rare, or longer to your desired doneness.

4. 4

   Remove the steak from the grill and let it rest for a few minutes.

5. 5

   Slice the steak thinly across the grain and serve with the remaining chimichurri sauce.

6. 6

   Enjoy your delicious Argentinian Matambre!