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Chimichurri sauce is a popular marinade among Argentine Gauchos (South American “cowboys,” you could call them) who grill in an open barbecue in the Pampas. I was first inspired to make this recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Jospeh. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen.


  • 1 ½ lb beef flank steak
  • 6 cloves garlic, finely chopped
  • 1 c grape seed oil
  • ½ c white wine vinegar
  • ½ c lemon juice
  • ¼ c parsley
  • 1 tsp crushed red pepper
  • NOTE: double this recipe of you like leftovers


  • Cut diamond pattern ⅛ inch deep into both sides of the beef. Place beef in shallow glass or plastic dish.
  • Shake remaining ingredients in tightly covered jar.
  • Pour 1 c sauce over beef.
  • Cover remaining sauce. Cover and refrigerate beef, turning occasionally, at least 4 hours.
  • Remove beef from sauce.
  • Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
  • Cut beef diagonally across the grain into thin slices.
  • Serve with reserved sauce.
  • Enjoy!
  • NOTE: Use extra meat to make fajitas. Yum Yum!
  • Tina Turbin

Categories: Gluten-Free  High Protein 
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