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Flank Steak Aji Panca Chimichurri on a white plate

Flank Steak Aji Panca Chimichurri

Flank steak marinated in aji panca paste, seared hard over high heat, and served with homemade chimichurri and bright salsa criolla. Built for a Winchester, MA birthday dinner where the host wanted the food to do the talking.
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Prep Time 2 hours
Cook Time 10 minutes
Marinate Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Aji Panca-Marinated Flank Steak
  • 24 oz flank steak
  • 4 tbsp aji panca paste
  • 1 clove garlic, minced
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 tsp ground cumin
  • zest of 2 limes
  • to taste salt and freshly ground black pepper
Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 4 tbsp fresh oregano leaves, finely chopped (or 1/2 teaspoon dried)
  • 4 cloves garlic, finely minced
  • 8 tbsp red wine vinegar
  • 1 cup extra virgin olive oil
  • 2 tsp red pepper flakes
  • to taste salt and freshly ground black pepper
Salsa Criolla
  • 1 red onion, thinly sliced
  • 1 small red chili (such as Fresno), thinly sliced
  • 4 tbsp fresh cilantro, chopped
  • juice of 2 limes
  • 4 tbsp olive oil
  • to taste salt and freshly ground black pepper
Garnishes
  • micro cilantro or parsley
  • lime wedges
  • edible flowers

Equipment

  • Cutco 1738 Gourmet Prep Knife for slicing flank against the grain
  • Lodge Seasoned Cast Iron Skillet for the screaming-hot sear
  • Microplane Zester Grater for lime zest in the marinade

Method
 

Marinate the Flank Steak
  1. In a small bowl, mix together the aji panca paste, garlic, olive oil, red wine vinegar, cumin, lime zest, salt, and pepper until a cohesive paste forms.
  2. Rub the marinade over the entire surface of the flank steak using your hands, pressing it into the meat so it adheres.
    3. Press the Marinade In: Using your hands instead of a brush presses the paste into the surface so it stays put when the heat hits instead of sliding off.
  3. Cover and refrigerate for at least 4 hours, or up to overnight. One hour is not enough for aji panca to do real work on flank.
  4. Remove from the refrigerator 10 minutes before cooking to let the steak come toward room temperature.
Prepare the Chimichurri Sauce
  1. In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, salt, and pepper.
  2. Slowly drizzle in the olive oil while stirring to bring the sauce together.
    3. Time Fixes Chimichurri: Let it sit at room temperature for at least 15 minutes. The vinegar mellows the raw garlic and the oil absorbs the herb flavor in a way that just-made chimichurri never achieves.
  3. Cover and leave at room temperature for at least 15 minutes, or up to 1 hour before serving.
Make the Salsa Criolla
  1. Soak the thinly sliced red onion in cold water for 10 minutes to mellow its sharpness, then drain and pat dry.
  2. In a bowl, combine the onion, sliced chili, chopped cilantro, lime juice, olive oil, salt, and pepper.
  3. Let sit for at least 10 minutes before serving to allow the flavors to develop.
Cook the Flank Steak
  1. Heat a cast-iron skillet or grill pan over high heat until very hot. You want it smoking before the steak goes in.
  2. Place the steak in the pan and leave it completely undisturbed for 3 to 4 minutes. Don't move it.
    3. Don't Move the Steak: Leaving it alone for the first three minutes builds the crust. Moving it breaks contact with the pan and you get gray instead of brown.
  3. Flip once and cook for another 3 to 4 minutes for medium-rare, adjusting time for preferred doneness.
  4. Remove from heat and rest on a cutting board for 8 to 10 minutes before slicing against the grain. Flank bleeds if you rush the rest.
  5. Slice thinly against the grain at a slight angle for maximum tenderness.
    6. Slice Against the Grain: Flank has a very visible grain running lengthwise. Cutting across it shortens the muscle fibers and is the difference between tender and chewy.
Plate and Serve
  1. Fan the sliced steak across a wide cutting board or serving platter.
  2. Spoon chimichurri in a line down the center of the slices, then pile the salsa criolla on top.
  3. Garnish with micro cilantro or parsley, lime wedges, and edible flowers if using. Serve immediately.

Notes

Plating: Rest the flank 10 minutes, slice thinly against the grain, then fan the slices across a warm white plate, seared side up. Tomato wedges tucked against one side, cut-side out. Salsa criolla piled on top of the steak in a loose mound with the chimichurri spooned into it so the green and red onion read together. Orange-yellow pan juices pooled around the base, not over the top. Micro cilantro scattered over the mound.
Wine: A Malbec from Mendoza is the right call. Not too tannic, some fruit. A Carménère from Chile also works well and leans into the Latin flavor profile.
Prep ahead: Marinade can go on the steak the night before. Chimichurri holds for two days in the fridge , bring it to room temperature before serving. Salsa criolla is best made day-of, no more than a couple of hours ahead.
Scaling for service: To 8: double the marinade, cook the steak in two smaller pieces rather than one scaled-up cut. Two pieces give better crust-to-interior ratio and let you hit medium-rare on both without a cold center. To 12: triple the marinade and chimichurri, grill three separate flanks. Rest each 8 minutes before slicing. Salsa criolla gets made within the hour, the acid dulls the onion color fast and a gray onion on the plate reads tired.
Dietary swaps: GF and DF as written. Nut-free as written. Not vegetarian. For a vegetarian version: this marinade works on portobello mushroom caps or thick-cut cauliflower steaks. Marinate 2 hours, not 24 (vegetables break down faster). The aji panca paste is load-bearing. If unavailable, sub ancho chili paste one-for-one, the heat drops slightly but the fruit-and-smoke note stays. Do not sub chipotle, it reads too smoky and pulls the dish in a different direction.