Flank Steak with Chimichurri Recipe

Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This version isn't an authentic Argentinian chimichurri but it comes pretty close. I also thicken it up with some xanthan gum to hold it all together.

Cooking the flank steak sous vide for 5 to 10 hours helps tenderize the meat, though you can simply grill it if you prefer. You can make the chimichurri sauce up to a week ahead of time and store it in the refrigerator.

Flank steak chimichurri overhead

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the flank steak with chimichurri recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Flank Steak with Chimichurri Recipe

  • Published: July 29, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 5 Hours
  • Makes: 10 to 20 servings
  • Cooks: 131°F for 5 hours

Flank Steak with Chimichurri Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Sous Vide Flank Steak

900g flank steak, about 2 pounds
Salt and pepper
10g thyme
8g garlic powder

For the Chimichurri

30g red wine vinegar
30g lime juice
200g olive oil
0.4g xanthan gum, 0.15%
75g parsley, coarsely diced
10g oregano, coarsely diced
15g garlic cloves, coarsely diced
3g paprika
5g jalapeno, deseeded and coarsely diced

To Assemble

Cucumber, sliced
Carrots, thinly sliced
Cherry tomatoes, quartered
Parsley leaves

Flank Steak with Chimichurri Instructions

For the Sous Vide Flank Steak

Preheat a water bath to 131°F (55°C).

Salt and pepper the flank steak then coat with the thyme and garlic powder. Place the flank steak in a sous vide pouch then seal. Cook the flank steak for 5 to 10 hours.

Once cooked, remove the flank steak from the sous vide pouches and pat dry. Lightly salt the outside of the steak then quickly sear or grill over high heat until the meat is just browned. Cut into thin slices.

For the Chimichurri

Combine the red wine vinegar, lime juice, olive oil, and xanthan gum in a blender or food processor and process until combined well. Add the remaining ingredients and process just to combine, you still want larger pieces of the ingredients in the chimichurri. Pour the chimichurri into a container and reserve until serving.

To Assemble

Make a small pile of the cucumber, carrots, and cherry tomatoes. Place a few slices of flank steak over it. Top with the chimichurri and some parsley, then serve.

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All tags for this article: Beef, Dish, Flank Steak, Party Foods, Sous Vide, Sous Vide Beef , Sous Vide Flank Steak, Sous Vide Recipes, Sous Vide Steak , Steak, Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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