I am so excited to share this Argentinian Steak with Chimichurri, because the chimichurri sauce is basically zero points – it only has 1 tablespoon of oil in the whole recipe, but I added giardiniera that was packed in water to bump up the flavor – so good!

Where I live in the far NW suburbs and the only store that sells Certified Angus Beef ® brand rel=”nofollow” is at Meijer grocery store.  It’s only a 20 minute drive and worth the time.

When I was at the Culinary Test Kitchens at Certified Angus Beef ® brand in Wooster, Ohio in June, we got to sample all different kinds of beef – choice, prime, etc.  While it was hard to tell at a glance which was which, once we got closer, you could see the marbled flecks, and when cooked, melt throughout the lean of the meat as it cooks, giving it a distinctive flavor and setting your steak apart from lower grades.  #swoon

There is no comparison.  But a lot of people see “angus beef” and assume it’s Certified Angus Beef ® brand.  Here’s how I explain it.   Much like Tyson is a brand of chicken, Certified Angus Beef ® brand is a brand of beef – they just celebrated their 40th year in business.

If you are intimidated about cooking beef at home, Certified Angus Beef ® brand roast perfect app – just download it from the app store.  It has tons of recipes, how to check for doneness, what temp to cook at for how you want it cooked – all your beef answers in one spot.

Check out this video on how I made it.  You can check that out here.  

Simply cooked the flank steak to 120 degrees and let it rest about 20-25 minutes before slicing.  

Chimichurri sauce is so delicious, the only problem is that most recipes call for 1/2 a cup or more of olive oil.  While that’s tasty, I wanted to make a more WW friendly sauce.  The secret ingredient?  Jarred giardiniera!  I found a bottle packed in water at Walmart, so you get the tanginess of the pickled veggies, and not the oil.

How gorgeous is that?  That acts as not only the sauce at the end, but also the marinade for the beef.

Be sure to let your beef rest – rule #1 when cooking beef.

Cooked to perfection if I do say so myself!

With some grilled veggies on the side, you’ve got yourself a delicious dinner.

Two pounds Certified Angus Beef ® brand flank steak
salt and pepper

Chimichurri Sauce

1 cup cilantro
1 cup parsley
1 tablespoon olive oil
2 tablespoons minced garlic
1/2 cup jarred giardiniera (packed in water)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon juice

Put the chimichurri sauce in a food processor and pulse until combined. Divide – 1/3 will be the marinade for the beef and 2/3 will be for dipping.

Salt and pepper the beef. Rub the chimichurri over the beef. Grill for about 20-25 minutes over medium high coals, or until beef reaches an internal temperature of 120 degrees.

Let the beef rest 20 minutes before slicing. Slice, serve with chimichurri sauce.

Let me know if you make this!  If you have any questions about beef, just leave me a comment – happy to get people grilling beef – especially Certified Angus Beef ® brand 😀

[FTC Standard Disclosure]  I received compensation for this post.  I have a year long sponsorship with Certified Angus Beef ® brand but the recipe and and opinions are my own. 

p.s.  you can check out all my beef recipes here.