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Grilled Flank Steak with Chimichurri & Tostones

Grilled Flank Steak topped with Chimichurri and served with Fried Plantain

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  • Author: Speshyl Smith
  • Total Time: 2 hours, 30 minutes
  • Yield: 4 servings 1x


Using a cast iron skillet, you can create a perfectly grilled steak from the comfort of your home kitchen. Topped with Chimichurri Sauce and served with fried plantain/tostones, this recipe is sure to have your guests begging for more.


Units Scale


  • 2 green plantains
  • 4 garlic cloves
  • 2 cups water
  • 2 tablespoons kosher salt
  • vegetable or canola oil

Grilled Flank Steak

  • 1 lb flank steak
  • 1 cup chimichurri
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons vegetable or canola oil


Fried Plantain

  • Cut off the ends of your plantains and place 2-3 shallow cuts down the length of them. Stick your thumb into the cuts and follow along the seam, under the peel to remove the skin from the plantain.
  • Chop the plantains into one inch pieces.
  • In a bowl with 2 cups of water, mix in 2 tablespoons of kosher salt and 4 whole smashed cloves of garlic.
  • Place your plantains into the water, give them a little stir and let them sit for 30 minutes to an hour.
  • In a small frying pan, pour enough oil to fill 1/2 an inch up the  sides of the pan. Place  over medium-high heat.
  • Dry the plantains thoroughly with paper towels and place into the hot oil. Fry for 2-3 minutes per side, until they are golden brown. Remove them from the oil and place  them on a plate lined with paper towels.
  • Using a tostone press or the bottom of a glass cup, smash the plantains until they are a quarter of an inch thick.
  • Dip each pice  into the water that was used earlier (with the salt & garlic) for 5-10 seconds. Pat off any excess moisture and return them into the hot oil to fry for an additional minute.
  • Remove the plantains from the oil and sprinkle with salt immediately.

Grilled Flank Steak

  • Place the flank steak into a large ziploc bag with 1/2 cup of chimichurri sauce. Make sure to squeeze all of the air out of the bag and seal it. Rub the mixture into the steak throught the bag to make sure it is evenly coated & refrigerate for at least one hour (and up to overnight) to marinate.
  • Remove the steak from the refrigerator and wipe off the excess chimichurri sauce as best and as much as you can. This will prevent the chimichurri from burning on the steak once you place it on the grill pan.
  • Season both sides with salt and pepper, pour on 1 1/2 tablespoons of oil, and massage everything into the meat.
  • Preheat the cast iron grill pan over medium-high heat, making sure it it lightly oiled. Once it starts to smoke, place the steak on the grill pan. Cook the steak for 7 minutes per side for medium doneness. I used a food thermometer to make sure my steak was at 145F degrees before pulling it off of the grill pan.
  • Let the steak rest for 10 minutes before cutting into it. This allows the juices to redistribute within the meat. Cut against the grain into thin slices. Top with some of the  reserved chimichurri sauce & enjoy!


For an accurately cooked  steak (or any meat/fish/poultry you make) use a food thermometer! I knew that this steak was done after using my meat thermometer and seeing a reading of 145F degrees. If I hadn’t used a thermometer, I may have pulled off the steak too early.

Make sure your cast iron pan is lightly oiled, so no sticking occurs.

Let the steak rest before slicing into it. This is important for retaining a nice juicy steak. Give it at least 10 minutes for the juices to redistribute throughout the meat.

Cut against the grain (the lines that run up and down the steak) for the perfect bite. No struggle chewing over here!

  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Grilling & Frying
  • Cuisine: Western & Argentinian