Grilled Flank Steak with Chimichurri

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Grilled Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.

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.
Chimichurri Steak

In Brazil, Argentina, and many other countries in South America, chimichurri is as common as ketchup is to Americans. My cousin Kat is from Argentina and taught me how to make her chimichurri sauce recipe. Once you try this chimichurri, you’ll fall in love, so make sure to try my Steak Kebabs with Chimichurri, or serve it on grilled chicken, grilled sausage and bread to make choripan, or even with grilled shrimp.

The BEST Chimichurri Recipe


Even though chimichurri requires fresh herbs, most of the other ingredients are common pantry staples. Chimichurri is made of these ingredients: 

  • Fresh parsley for freshness
  • Red onion for aromatic flavor
  • Fresh garlic for pungent flavor
  • Extra virgin olive oil for fat
  • Red wine vinegar for acid
  • Crushed red pepper flakes for heat
  • salt, and pepper

This chimichurri recipe is really easy to make. You can even double or triple the recipe if you’re feeding a crowd. You can make the sauce a day in advance. It should hold in the refrigerator for up to three days. Before serving the chimichurri, pull it out of the fridge early enough to bring it back to room temperature.

Flank steak is a great lean beef option for grilling when you want chimichurri steak. I make a quick rub with cumin, oregano, garlic powder, salt, and pepper. I recommend lightly scoring the steak with a knife. Cut 1/8-inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Scoring makes it easier for the rub to coat the meat evenly and helps it cook quicker. Once the flank steak is ready, thinly slice it across the grain before eating.

What do you serve with chimichurri steak?

I love serving chimichurri flank steak with grilled corn or a salad. Here are some other ideas for chimichurri steak sides:


  • You can make the chimichurri with half cilantro, or half mint for a different take on the classic.
  • Use apple cider vinegar in place of red wine vinegar.
  • You can substitute flank steak with skirt steak or hanger steak.
  • If you don’t have a grill, you can cook the steak on the stove or in the broiled.
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.
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5 from 20 votes
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Grilled Flank Steak with Chimichurri

232 Cals 24 Protein 1 Carbs 14 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American, Argentinian
Brazilian Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.


  • 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:

  • 1/3 cup packed minced parsley, no stems
  • 2 tbsp red onion, finely chopped*
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp red wine 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


  • 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, mix all ingredients together. (Note: this tastes best when you chop everything by hand rather than in a food processor)
  • 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.


You can also make the chimichurri with half cilantro, half parsley although that won't be authentic.
*omit the onion and add 2 more garlic cloves


Serving: 3oz steak with 4 tsp sauce, Calories: 232kcal, Carbohydrates: 1g, Protein: 24g, Fat: 14g, Saturated Fat: 0.5g, Cholesterol: 77mg, Sodium: 343mg
WW Points Plus: 6
Keywords: chimichurri recipe, Grilled Beef Recipes, Grilled Flank Steak, Grilled Flank Steak with Chimichurri, steak with chimichurri sauce

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  1. Absolutely, fantastic! The rub on the steak was just enough flavor and meshed so beautifully with the chimichurri sauce. Already trying to think of other things to pour the chimichurri sauce on! This will go in our rotation!

  2. Isn’t there cilantro in this recipe? I make it often but today I don’t see cilantro on the recipe 

  3. 10 out of 10. My family loved it and NO DOUBT we will make it many more times!!!

  4. It doesn’t look like this steak was sliced across the grain, or is it just me?

  5. This recipe is a favorite in our house. The steak seasoning is on point and the chimichurri is SO good. Love! 

  6. Love this recipe !! The chimichurri is sooo good but I would recommend letting it rest for at least an hour if possible so the flavors can blend in. 

  7. How do i know which one of your cookbooks this recipe is in?

  8. This was delicious, family devoured it, loved the lighter chimichurri sauce and so easy and quick!

  9. This recipe is an absolute staple in our house—I have it memorized. It’s on tap for his evening! 

  10. How far in advance do I season the meat??  

  11. This looks wonderful! Can I ask though, can the chimmichuri sauce be frozen and defrosted? 

  12. This was amazing! My husband loved it too, but he ate the steak without the sauce. 

  13. I stumbled across this recipe on Pinterest and thought it looked delicious, so I gave it a try. Let me tell you that it has become our favorite meal. It is so delicious and easy and not to mention healthy.

  14. The only reason I didn’t like this recipe is because the chimichurri sauce is SO DANG GOOD that I wanted to eat way more than the serving portion of 4 tsp – like, I could have eaten the entire bowl. Everything about this recipe was fantastic, wouldn’t change a thing except next time trying to chop the herbs in the food processor for a finer chop. I served this with grilled corn and cilantro lime rice. I anticipate this being a summer regular for us! 

  15. Wow – I’m now a fan of home cooked flank steak! I’ve always found it to be chewy at home, but not anymore. We found this preparation to make it tender, easy to chew and the seasoning was excellent. We did use a fresh chimichurri we purchased from an argentinian restaurant near our home, but I have no doubt the ST one is delicious. This will go into the rotation!

  16. How long should I let the dry rub sit on the meat before I grill it??

  17. This is the BEST chimichurri I have ever made. I chopped everything by hand, like you suggested, and I think that made a difference. Thank you for the recipe!

  18. This was delicious! It was so delicious that I sent the recipe to my mom and sisters. Plus it was easy – perfect for a weekday dinner!

  19. the steak was excellent. I did a hanger steak without chimichurri and it was fantastic. On the money with spices and cook time. Nicely charred tender steak

  20. How far in advance should you make the sauce?

  21. This was delicious and very easy to make. I am making it again this weekend.

  22. Made this tonight with grilled zucchini and corn. Easy and delicious!

  23. Loved the rub. Tried it on tone and was so good!!! Will probably be my steak seasoning from now on.

  24. What can be substituted for the apple cider vinegar? Thought I had some and just ran out. 

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  26. Rarely do I indulge in red meat and this was so worth the indulgence. I made it for my daughter’s family and my four year old grandson loved the steak (did not even chance giving him the Chimichurri Sauce). This is a great dinner for guests, thank you!

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  29. So delicious. I’ve made this many times. Made it for company last night and everyone loved it!  Thanks Gina!

  30. This is the second time I’ve made this and just like the first time – it received a standing ovation!  People tore it up! ? I used skirt steak instead of flank. The steak with just the rub was phenomenal but it was even more amazing with the chimichurri. 

    Will definitely be trying out more of your recipes. Love how you lost the WW points!

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  34. Can we do a different type of steak… only bc the flank steak is soo expensive.

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  36. I’m meal prepping and freezing before a new addition to our family. Would the CHIMICHURRI freeze well? 

  37. Made it tonight. Super easy and super good!

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  41. Unfortunately I am unable to tolerate hot and spicy food, have type 2 diabetes so have to adapt the recipes to suit me.

  42. Jus to curious, why add water t the chimichurri?

  43. This was absolutely fabulous! I’m definitely making this again! 

  44. I have looked & looked at this, the meat looks like it’s cut with the grain It looks delicious, though, and I will try.

  45. Just tried it for a Sunday dinner….Excellent  simple, flavorful, different & $.

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  47. Holy cow! When I worked at Whole Foods, people used to always be looking for chimichurri. I’ve always wondered what the fascination with it was. The thought to try it came to me tonight many years later and I am so bummed I missed out on it for so long!! So glad I decided to try it fresh instead of jarred. I’m not sure I’ll be able to eat steak without it again. The rub for the flank was also phenomenal. Definitely saving your recipe for both! Thanks!

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  49. I don’t usually leave reviews but WOW! I’m doing my second round of Whole 30 and this is the best recipe I’ve made yet – totally becoming a weekly staple.

  50. I made this with skirt steak and it was phenomenal!  

  51. That was delicious!!!!  And easy and quick!!
    My husband and I fought for the rest of the chimichurri and just ate it with spoons!!
    Sorry my kids didn’t love the steak- I thought they would.  I think most kids would eat it. Mine are just strange.

    Great low carb dinner!! Thank you thank you again!! My husband says “I want every meal to come from skinnytaste!”  SO many successes.  🙂

  52. Can this be cooked in the oven??

  53. OMG Gina.  When you have left over steak and Chimichurri. Add it to Spinach and mushrooms!!  Delicious!!! 

  54. Soooo yummy! And hubby approved! 

  55. I’m looking for interesting ideas for taking to a cottage.  Can the chimchurri be prepared in advance a stored chilled, as in a cooler?  Or would that spoil the freshness?

    • I believe in response to an older comment, she said it would keep for about 3 days in the fridge. As long as you keep the cooler nice and cold, it probably will be fine.:)

  56. Is it really 1 & 1/4 tsp of salt for the rub?

  57. I absolutely love steak and make it all the time – this is “hands down” my absolute FAVORITE recipe I have ever made with steak.  Delicious!  I didn’t have time to marinade the meat, but it still turned out fabulous!

  58. Ummmmm to put it simply,  this recipe is grill-mazing! 

  59. I just used the chimichurri has a marinade for chicken. I cut the chicken into kebab sized chunks and let it hang out in the sauce for the day. I then tossed it in the grill basket with red onions. We have none left!!!! A+

  60. What is a sub for vinegar?

  61. Went back and forth on a few recipes for flank steak with chimchurri but decided to go with this version – I am SO glad that I did! I pan seared instead of grilling but turned out fantastic. Boyfriend & I both loved it – he even praised this rendition as being more delicious than a version we had in a restaurant.

  62. I used to print your recipes all the time, I don’t see a print button anymore
    ? Am I totally missing it?

    • Look under More where you see the Facebook and other Social media options. May want to clip some of it before you actually print it – this recipe generated a 26 page file!

  63. This was delicious! We will definitely make it again!

  64. I totally forgot to get cilantro. Is it going to make a huge difference without it?

  65. Just wanted to say that you've really helped convince my husband that eating "skinny" doesn't mean you have to sacrifice taste. I made this dish tonight exactly as written and he commented, "I've totally changed my mind about flank steak" and "you better not throw out the rest of that chimichurri…I'll eat it again tomorrow!" Also, he would never try spaghetti squash before and now his favorite dish is your Spaghetti Squash Enchilada Bowls. Thanks so much for the consistently delicious recipes; you've truly helped transform the way we eat and because if it, the scale is much nicer to us now! 🙂

  66. Loved this! Made it exactly as the recipe stated, but with a different cut of beef (purely due to the cost). It's a winner!

  67. I loved this recipe (actually every recipe) can't wait to make it again.

  68. Is it ok to blend the chimichurri to sauce consistency? I have seen other recipes do that. Also, can you marinade the steak in some of the sauce before grilling?

  69. This is the third time this week I've made the chimmichuri sauce! Can you tell me how many calories are in it? I can only find that it's 1 WW point.

  70. I was told it freezes well.

  71. This was delish!!

  72. I've made this two times since you posted it and it's delicious! The chimichurri is even better the next day with leftovers! I added lime juice (1/2 lime) instead of water last night and it was great!

  73. How long will this chimichurri sauce keep in the fridge?

  74. made this over the weekend and wow!! made mine with small filets,..even the kids ate the chimichurra sauce ..wonderful!

    • Isn't it wonderful!!

      • This chimichurri is the best EVER! I find myself making it at least every other week if not more. It’s great on everything, we served it over chicken tonight. Is there a WW point value for just the chimichurri? I wasn’t sure if it was zero or if there were some points with the oil. Thanks!

  75. Also made this on Memorial Day and it was FANTASTIC!! Highly recommend. I used the leftovers to make a steak salad for lunch yesterday and that was deelish too. Will be making this often this summer – thanks!!

  76. Brought this for a Memorial Day bbq this past weekend and it was a huge hit! Lots of people asking me for the recipe! Perfect grilled dish for the summer 🙂

  77. I fell in love with chimichurri sauce last year at the Argentina booth at Epcot during the Food & Wine Festival. Thank you so much for sharing this recipe since I'll definitely be trying it.

  78. I recently had chimichurri sauce on a steak at a restaurant, it added so much flavor and freshness to the meat. I am definitely going to try his recipe!

  79. I just got chimichurri in my Try the World box today! I wasn't quite sure what to do with it. I'll definitely have to use it while we grill out this weekend. 🙂

  80. I don't have a grill. Would you recommend cooking in the oven or under the broiler instead?

  81. If you don't eat beef, would this recipe work to sub in chicken?

  82. I don't care for cilantro, could I substitute fresh basil for it?

  83. Delicious! I always order this when we go out, now I can make it at home. Thanks!

  84. This looks wonderful and I can't wait to make it. Love the looks of the Chimichuri and will compare it to others I've had.

    One question: I'm assuming that the "2" in the ingredient list for the Chimichuri means 2 cups?


  85. I literally was juts planning to make chimichurri today because I am OBSESSED WITH THAT. I want to pour it all over this steak..and my face! Pinning!

  86. Why do you score the steak?

  87. Deeeeeeeeeeeeeliscious

  88. I love chimichurri, can't wait to try your version out!