Description
At its heart, Flank Steak with Chimichurri Sauce is a fusion of two simple yet powerful components:
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Flank steak: A long, flat cut of beef from the abdominal muscles of the cow. It’s lean, flavorful, and perfect for grilling when marinated and sliced correctly. Unlike fattier cuts like ribeye, flank steak shines when cooked quickly at high heat and sliced against the grain.
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Chimichurri sauce: A traditional South American condiment, most famously associated with Argentina and Uruguay. Made with fresh parsley, cilantro, garlic, olive oil, vinegar, and spices, chimichurri is vibrant, tangy, and herbaceous. It’s often used as a marinade, topping, or dipping sauce for grilled meats.
Ingredients
For the Steak:
- 1.5–2 lbs flank steak
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp salt
- Juice of 1 lime
- 2 tbsp olive oil
For the Chimichurri Sauce:
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ½ small onion
- 1 tbsp minced garlic
- ½ tsp red pepper flakes
- ½ tsp Italian seasoning
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Marinate the steak Whisk together chili powder, onion powder, salt, lime juice, and olive oil. Rub over the steak and marinate in a sealed bag for 30 minutes to overnight.
- Make the chimichurri In a food processor, pulse parsley, cilantro, onion, garlic, red pepper flakes, Italian seasoning, vinegar, olive oil, salt, and pepper until well blended but still textured.
- Grill the steak Preheat grill or skillet to medium-high. Sear steak 6–8 minutes per side until browned outside and slightly pink inside. Rest for 5 minutes.
- Slice and serve Slice steak thinly against the grain. Spoon chimichurri sauce generously over the top.
Notes
For best results, slice the flank steak thinly against the grain to keep it tender and juicy. This dish pairs beautifully with roasted potatoes, grilled vegetables, or a fresh green salad. Leftover chimichurri also makes a great marinade or dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 portion (about 6 oz steak + sauce)
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: High
Keywords: Grilled flank steak with chimichurri, Chimichurri steak recipe, Flank steak recipe with chimichurri