Argentinian Flank Steak with Chimichurri Sauce

Legend has it, an Irishman named Jimmy McCurry first created what today is known as chimichurri. But while the tale is debatable, the delicious nature of the bright, summery sauce isn’t. Paired with a flank steak and a healthy salad, this dish is a simple, protein packed meal fit for a king or queen of the road.


  • 8 oz. Flank Steak

  • ½ cup Olive Oil

  • ¼ cup Water

  • 3 tbsp. Dijon Mustard

  • 1 Lemon

  • ¼ cup Red Wine Vinegar

  • 1 tsp. Chili Flakes

  • 1 bunch Cilantro

  • 1 tsp. Salt

  • Pepper (to taste)

  • 1 Baby Lettuce

  • 1 Cucumber

  • 2 Small Tomatoes

  • 1 Sweet Pepper

  • ½ Avocado

Tools You'll Need

  • Portable Stove
  • Cutting Board/Knife
  • Tongs
  • Aluminum Foil (optional)
  • Blender


  • Season the flank steak with salt and pepper, to taste, on both sides.
  • Place flank steak in portable stove (aluminum foil optional) for 6-8 minutes.
  • Combine cilantro, red wine vinegar, chili flakes, lemon zest and juice, salt, Dijon mustard and water in a blender. Slowly add olive oil while blending.
  • Dice lettuce, peppers, tomatoes, cucumber and avocado. Combine all in salad bowl. Set aside.
  • Plate steak and salad. Drizzle chimichurri sauce as desired.