Jul 14 2026
Restaurants›Ole Tapas Lounge and Restaurant›Bistec Chimichurri Recipe

Bistec Chimichurri Recipe

Inspired by Ole Tapas Lounge and Restaurant
Time1h 15m
Serves4

Grilled flank steak topped with chimichurri & served with french fries

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Ingredients

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For the Bistec

For the Chimichurri

For the French Fries

Method

For the Bistec

  1. 1

    Prepare the Flank Steak

    Rub the flank steak with olive oil, garlic powder, salt, and black pepper until evenly coated. Allow it to marinate for at least 30 minutes, or overnight for more flavor.

  2. 2

    Grill the Steak

    Preheat a grill to medium-high heat. Grill the marinated flank steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from grill and let it rest for 5 minutes before slicing against the grain.

For the Chimichurri

  1. 3

    Make the Chimichurri Sauce

    In a food processor, combine the fresh parsley, fresh cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Pulse until well blended but still chunky. Adjust seasoning to taste and set aside.

For the French Fries

  1. 4

    Prepare the Potatoes

    Peel the potatoes and cut them into thin strips. Rinse them under cold water to remove excess starch, then pat dry with a towel.

  2. 5

    Fry the Potatoes

    In a large bowl, toss the potato strips with olive oil and a generous amount of salt. Spread them out on a baking sheet in a single layer. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until they are golden and crispy.

To Serve

  1. 6

    Assemble the Dish

    Slice the flank steak and arrange it on a plate. Top generously with chimichurri sauce. Serve alongside the crispy french fries.

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