Grilled Flank Steak with Chimichurri

 Grilled Flank Steak with Chimichurri – this is the BEST Chimichurri recipe ever!

I’ve always been a steak lover, especially when it’s topped with homemade chimichurri. It adds freshness and zing to grilled meats, chicken or fish, and the sauce can be made a day in advance.

In Brazil, Argentina and many other countries in South America, chimichurri is as common as ketchup is to Americans. My cousin Kat is from Brazil, and taught me how to make the BEST chimichurri, so forget all the other recipes out there, this is it! You can double or triple the recipe if you’re feeding a crowd. Serve this with grilled corn or a salad on the side and you have yourself a meal!

The BEST Chimichurri Recipe

Flank steak is a great lean beef option for grilling, I make a quick rub and slice it thin across the grain just before eating. If you want to make the chimichurri sauce a day ahead, leave it refrigerated, then before serving bring it back to room temperature. 


Grilled Flank Steak with Chimichurri
Skinnytaste.com
Servings: 6 • Size: 3 oz steak w/ 4 tsp sauce • Points+: 6 pt • Smart Points: 5
Calories: 232 • Fat: 14 g • Carb: 1 g • Fiber: 0 g • Protein: 24 g • Sugar: 0 g
Sodium: 343 mg • Cholesterol: 77 mg 

Ingredients:

  • 1 1/2 pounds flank steak
  • 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • fresh ground pepper
  • 1 1/4 tsp kosher salt

For the Chimichurri Sauce:

  • 2 packed tbsp parsley, finely chopped (no stems)
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flakes, or more to taste

Directions:

Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)

Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

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Grilled Flank Steak with Chimichurri – flank is a leaner steak, perfect for grilling topped with this delicious chimichurri sauce.