Discover Argentinian Flank Steak with Chimichurri

Introduction to Argentinian Flank Steak

Argentinian Flank Steak, also known as “Entraña”, is a flavorful cut of beef from the lower abdominal muscle of the cow. It is a popular cut in Argentina and is known for its tenderness and rich taste. The meat is often marinated to enhance the flavors and is commonly served with Chimichurri sauce.

What is Chimichurri and why is it important?

Chimichurri is a traditional sauce originating from Argentina that is served with grilled meats. It is made from a blend of herbs and spices, such as parsley, oregano, garlic, and red pepper flakes, mixed with olive oil and vinegar. The sauce is important because it enhances the flavor of the meat and adds a refreshing, tangy taste. It also has health benefits, such as being high in antioxidants and anti-inflammatory properties. Chimichurri is a staple in Argentine cuisine and is enjoyed worldwide.

Argentinian Beef: Quality and Tradition

Argentinian beef is known for its high quality and is a significant part of the country’s culture and economy. The cattle are raised on the vast Pampas grasslands and are free-range, grass-fed, and hormone-free. The meat is tender, flavorful, and has a natural marbling that enhances the taste. Argentina is one of the world’s top beef producers and exporters, and its beef has won numerous awards for its quality.

Marinating and Preparing Flank Steak

Marinating flank steak is essential to enhance its natural flavors and tenderize the meat. The marinade can be a blend of herbs, spices, and acidic ingredients such as citrus juice or vinegar. The meat should be marinated for at least one hour, or overnight for better results. Before cooking, the meat should be brought to room temperature and patted dry. It can be seasoned with salt and pepper or other spices before grilling.

Cooking Techniques for the Perfect Steak

To achieve a perfect Argentinian Flank Steak, it is best to grill it over high heat. The meat should be cooked for around 3-4 minutes on each side, depending on the thickness of the steak, for medium-rare. It should be allowed to rest for a few minutes before slicing to retain its juices. Overcooking can make the meat tough and dry, so it is essential to monitor the cooking time carefully.

Serving and Pairing Options

Argentinian Flank Steak can be served with various sides such as roasted potatoes, grilled vegetables, or a simple green salad. It pairs well with bold red wines such as Malbec or Cabernet Sauvignon. The Chimichurri sauce can be served on the side or drizzled over the meat for added flavor.

Chimichurri Recipe: Step-by-Step Guide

Ingredients:

• 1 cup fresh parsley leaves
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper

Instructions:

1. Combine all ingredients in a food processor or blender.
2. Pulse until finely chopped and well combined.
3. Transfer to a jar and let sit for at least 20 minutes before serving.
4. Adjust salt and pepper to taste.

Variations and Alternatives to Chimichurri

Chimichurri can be customized to suit individual tastes by adding ingredients such as cilantro, mint, or lemon juice. Alternatives to Chimichurri include salsa verde, romesco sauce, or a simple garlic butter.

Argentinian Flank Steak: Health Benefits and Nutrition

Argentinian Flank Steak is a good source of protein, iron, and zinc, which are essential for maintaining a healthy body. It also contains conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory and anti-cancer properties. However, it is a high-calorie food and should be consumed in moderation.

Where to Find Argentinian Flank Steak and Chimichurri

Argentinian Flank Steak and Chimichurri can be found in many Argentine restaurants or specialty butcher shops. It can also be ordered online from various meat providers. Homemade Chimichurri can be easily made with fresh ingredients and is a great addition to any grilled meat.