Servings: 4 to 6
If you can find bison flank steak, it is much more lean than beef and has a more delicate flavor, but beef flank works perfectly in this recipe too. Chef Rucker paired his flank steak with an Argentinian chimichurri that begins traditionally, with parsley and oregano, but also includes the novelty of mint and feta cheese for fresh and creamy notes. Dab this classic condiment on grilled chicken, fish, and vegetables, too.
Recipe adapted from Moveable Feast with Fine Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made the flank steak as directed. I failed to buy tomatoes so I could not make the salad - UUGGHH! My chimichuri sauce was way runnier than the picture but has a great flavor. Th meat was devoured. The sauce still has a tons left but my family has been using it with fried chicken leftovers so that works. I served this with French fries from the air fryer. I will definately make again and be sure to us the ingredients for the salad as well.
It looks so delishious!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?