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

WHAT IS CHIMICHURRI SAUCE MADE OF?

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:

Variations:

  • 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 21 votes
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Grilled Flank Steak with Chimichurri

5
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.

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:

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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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125 comments

  1. This is one of our favorites! If you are looking for the old chimichurri recipe, it can be found in the Steak Kebabs with Chimichurri recipe online.

  2. I have been using this recipe for years but it was recently changed and just isn’t the same. I wish I had written down the other recipe.

    • Yes it was half cilantro, half parsley. I changed it to all parsley to make it more authentic.

      • In addition to the original recipe being half parsley and half cilantro, the recipe used apple cider vinegar instead of red wine vinegar, correct? 

  3. 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!

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

  5. 10 out of 10. My family loved it and NO DOUBT we will make it many more times!!!

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

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

  8. 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. 

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

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