• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES
You are here: Home / Chiles / Mexican Chimichurri Marinated Flank Steak

Mexican Chimichurri Marinated Flank Steak

4 · Jun 27, 2011 · 24 Comments

5 shares
  • Share
  • Tweet

Who doesn’t love to grill? With the 4th of July coming up, I know that we’re going to be out on the patio all weekend to enjoy the sunshine while sipping on some limonada with friends, grilling up some cebollitas and this tangy new recipe I came up with for the #MizkanLatino cooking challenge.

José, Mr. Picky-Picky when it comes to me experimenting with new ingredients, said this dish both smelled and tasted fantastic! With his stamp of approval, you know it has to be good. A note about the use of jalapeños in this recipe: you can absolutely leave the seeds and veins in the jalapeño if you want to give your chimichurri a little kick. I removed them in the video so that the chimichurri wouldn’t be spicy, but would still have all the flavor of a jalapeño so that I could serve it to guests who were a little apprehensive about eating spicy food.

I used flank steak here (also known as falda de res) but you can substitute with another cut such as skirt steak (arrachera) if you like.

Be sure to check out the linky below throughout the week to see more videos and recipes from others participating in this challenge with me. You can also find out more about Holland House products on the Mizkan website.

[youtube]http://www.youtube.com/watch?v=UD-Ta0YKUS0[/youtube]

RECETA

MEXICAN CHIMICHURRI MARINATED FLANK STEAK

  • 1 lb flank steak
  • 3 crushed garlic cloves
  • 2 large jalapeño chiles, tops cut off and seeds and veins scraped out
  • 1 big bunch of cilantro, chopped roughly
  • 1/2 cup Holland House white cooking wine, divided
  • 2 tbsp good olive oil
  • 1 big pinch of kosher salt
  • juice of one lime

Start by crushing the garlic cloves and set aside in a prep dish. Cut the tops off of the jalapeños and slice them lengthwise; scrape out all the seeds and any veins so they won’t be spicy. Rinse the bunch of cilantro under cool water to remove any debris and pat dry. Roughly chop the cilantro and add it to the blender.

Add the jalapeños, garlic, olive oil, 1/4 cup of Holland House white cooking wine, and a big pinch of kosher salt. Seal up the blender and pulse it on low so that the marinade is roughly chopped.

Open the top of the blender and add another 1/4 cup of the cooking wine and the juice of one lime. Seal it back up and run the blender on low speed until all the cilantro and jalapeños look chopped up and blended into the liquids. The marinade will be bright green. Set the blender aside.

Using a fork, gently poke holes in the flank steak on both sides so that the marinade can seep into the meat. Put the steak into a plastic zippered bag and add the marinade. Massage the meat for a few minutes to help the chimichurri get into the holes. Let it sit either on the counter or in the refrigerator for about 45 minutes before grilling.

Bonus: you can either reuse the marinade from the bag later to make a chimichurri drizzling sauce, or you can pour out about a half cup and set aside before you pour the rest into the bag. Either way, add the remaining chimichurri to a small saucepan and heat on low on the stove top, stirring occasionally. The sauce will change color to a darker green and thicken just a little bit.

After the meat has had sufficient time to absorb the flavor of the chimichurri, remove it from the bag and put it onto a pre-heated grill at around 350-400 degrees. Grill for a few minutes per side or until it’s done to your liking. Remove from the grill and allow to sit for about 5-7 minutes before slicing, and then slice thinly on an angle. It’s great as a standalone meal paired with grilled veggies, to top a salad with some queso fresco and a dressing such as a honey and cilantro-lime vinaigrette, or as a taco.

Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. We also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are our own.
4

Chiles, Comer Sano/Eat Healthy, Meat, MexMonday, Plato fuerte/Main dish, Recipe, Sponsored, Video #MizkanLatino, ajo, chimichurri, cilantro, cooking challenge, cooking wine, falda, falda de res, flank steak, garlic, Holland House, jalapeño, kosher salt, lime, limón, olive oil

Reader Interactions

Comments

  1. Aurelia Flores says

    June 27, 2011 at 1:51 PM

    Maura, looks like a delicious and fairly easy recipe. Great suggestion for 4th of July!

    Reply
    • Maura Hernandez says

      June 27, 2011 at 10:23 PM

      Aurelia, it is SO easy! The great thing about it also is that you can swap the meat for a different cut like arrachera, or if you want it to be spicier, you can substitute serrano chiles (leave the seeds and veins in) for jalapeños. My husband is so in love with this recipe that after eating the leftovers for dinner tonight, he’s already requesting it for dinner on Friday to kick off the holiday weekend!

      Reply
  2. Unknown Mami says

    June 27, 2011 at 3:35 PM

    I have no doubt it was delicious.

    Reply
  3. Carrie at TikiTikiBlog! says

    June 27, 2011 at 8:58 PM

    Maura, I love chimichurri so, so, so much! Thanks for the easy recipe and more than that, so glad to see you on video!

    Reply
    • Maura Hernandez says

      June 27, 2011 at 10:26 PM

      Carrie, I’m a big chimichurri-lover as well! I actually just had dinner at an Argentinean restaurant last week and had some really amazing chimichurri there that got me to thinking and led to this recipe. Thanks for the video love! I am addicted to making them, and I have you to thank for getting me hooked 🙂

      Reply
  4. Ericka says

    June 28, 2011 at 7:22 AM

    Hmmm…yummy! Se me hace agua la boca! Que rico!

    Reply
    • Maura Hernandez says

      June 29, 2011 at 7:28 AM

      Ericka, whenever someone says it makes their mouth water, I know I’m doing it right! 😉 Thanks for the comment!

      Reply
  5. Mercedes @BeChicMag says

    June 28, 2011 at 2:05 PM

    Maura, que rico! I love your kitchen.

    Reply
    • Maura Hernandez says

      June 29, 2011 at 7:32 AM

      Thanks, Mercedes. With an apartment/small condo kitchen, you can’t always do much in terms of decoration to make it more of your own, but I try to keep it uncluttered and with just enough touches of Mexico to make it feel like home with my Virgencita, a few talavera pieces, little cazuelas and my molcajete! 🙂

      Reply
  6. Bren says

    June 28, 2011 at 4:08 PM

    i was just having this convo with my mom: grilling flank steak… we like to pressure cook it first to tenderize it… but I’d love to grill it. we grill every other cut but this one—which happens to be one of my fave ones! 🙂 Cute vid and I looove chimichurri sauce! it’s amazing on bistec…

    Reply
    • Maura Hernandez says

      June 29, 2011 at 7:38 AM

      Bren, OF COURSE you pressure cook it with your big collection of pots! 😉 Actually my other favorite way to eat falda (grilling is no. 1 to me) it is to cook it in the pressure cooker and make a family recipe for ropa vieja. I’m sure I should do a post about meats and the different ways to use them sometime. One of my tias gave me an awesome bilingual cookbook from the Junior League in Mexico City (that is decades old) and it lists a lot of helpful info in the back about dfferent meats, fruits and veggies as well as where in Mexico City to find the best markets to buy those items. I’m not sure how accurate the markets section is anymore, but the rest of the info is dead on. Anyhow, thanks for watching and I’m glad you liked the video and the chimichurri!

      Reply
  7. Elizabeth Rangel says

    June 28, 2011 at 7:28 PM

    I love the music in the background. Way to go, Maura! Definitely trying this at home with my meat-eaters!
    Thank you!!

    Reply
    • Maura Hernandez says

      June 29, 2011 at 7:39 AM

      Thanks, Elizabeth! Let me know how it goes after you make it! 🙂

      Reply
  8. Josh says

    June 29, 2011 at 2:09 PM

    Thanks! I’m going to try this Sunday! What is the name of the song playing in the background?

    Reply
    • Maura Hernandez says

      July 2, 2011 at 12:34 PM

      Hi Josh, I’ll email you the info for the song because it’s off of a compilation CD that I got in Mexico a few years ago.

      Reply
  9. Ana L. Flores says

    June 29, 2011 at 6:10 PM

    Oh, wow!! We’re having a barbecue this weekend and I will HAVE to try this one out..with the cebollines 😉

    I love cilantro, so this will be a fave

    Reply
    • Maura Hernandez says

      June 30, 2011 at 5:19 PM

      Let me know how it goes! Can’t wait to hear. 🙂

      Reply
  10. Presley's Pantry says

    June 30, 2011 at 11:49 AM

    Flank steak on the grill is a winner every time…..

    Reply
    • Maura Hernandez says

      June 30, 2011 at 5:22 PM

      Totally agree with you! And I went for the longest time thinking that falda was only good for making shredded meat or recipes like ropa vieja, but the first time I grilled it as an experiment it was like angels singing! JAJA 😀 But seriously… it’s so good! My other favorite way to grill it is marinated in a garlic hoisin Asian glaze. You should try it!

      Reply
  11. Stephanie says

    June 28, 2012 at 10:24 PM

    I just found you on twitter and saw the YouTube video for this recipe. Love your video!! (and your blog) 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme

5 shares