Grilled Flank Steak topped with homemade chimichurri sauce is a summer staple that adds freshness and zing to grilled meats, chicken, and fish.
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.
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:
- 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.
More Steak Recipes You’ll Love:
Grilled Flank Steak with Chimichurri
- 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.