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Argentina Steak & Chimichurri

Serves 4 people, what a wow dish! If you can marinate overnight the taste is even better!

Serves: 4 Time: 20 minutes (plus marinating if you have time)


Steak Ingredients

  • 680g flank steak

  • ½ tsp. salt

  • ½ tsp. pepper

  • 1 onion, sliced

  • 1 tbsp. cumin

  • 1 tbsp. chili powder

  • 2 limes, juiced

  • 1 tbsp. honey

  • 1 tbsp. red wine vinegar

  • 2 tbsp. olive oil

  • 2 cloves garlic, minced

  • 4 tbsp. coriander, chopped

  • ½ tsp. red chili flakes

Chimichurri Ingredients

  • 2 tsp. red wine vinegar

  • 4 tbsp. olive oil

  • ¼ tsp. red chili flakes

  • 1 clove garlic, minced

  • ½ tsp. dried oregano

  • 4 tbsp. coriander chopped

  • 1 mango, peeled, and cubed

  • ½ tsp. salt

  • ¼ tsp. pepper

  • Salad to serve


  1. Season the steak with salt and pepper. Then mix all the remaining ingredients for the steak into a large bowl and stir to combine. Add the flank steak, toss until well coated, cover and place in the fridge to marinate for 3 hours or overnight.

  2. When ready to cook, remove the steak from the fridge and set it aside for 15 minutes to come to room temperature.

  3. Place a pan over a high heat, place the steak in the hot pan and sear for 2-3 minutes until browned. Flip the steak over and cook on the second side for 2-3 minutes then remove the steak from the hot pan and place on a board to allow the steak to rest for 5-10 minutes before serving.

  4. To make the chimichurri, mix the vinegar, olive oil, red chili flakes, oregano, coriander and garlic together in a bowl.

  5. Season with salt and pepper, add the mango and stir to combine.

  6. Slice the steak, cutting across the grain of the meat. Serve immediately with the mango chimichurri and a side salad of your choice!


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Hope you loved it!

Rosie ❤️


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