Flank Steak Chimichurri

This dish features a flavorful cut of beef complemented with a vibrant chimichurri sauce. Perfect for a weeknight dinner or special occasion, it combines fresh herbs and spices to create a deliciously zesty marinade. The steak is grilled to perfection, ensuring a juicy and tender bite each time. Pair it with your favorite sides for a well-rounded and satisfying meal. Great for entertaining or a family meal.


  • 1 1/2 lbs flank steak
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp sea salt


  1. Season the flank steak with kosher salt and freshly ground black pepper. Allow it to rest at room temperature for 15-20 minutes.
  2. In a medium bowl, whisk together olive oil, red wine vinegar, fresh parsley, fresh cilantro, garlic, crushed red pepper flakes, dried oregano, ground cumin, and sea salt to create the chimichurri sauce.
  3. Preheat the grill to high heat, approximately 450°F (230°C). Lightly oil the grill grates.
  4. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
  5. Remove the steak from the grill and let it rest for about 5 minutes before slicing.
  6. Slice the steak against the grain into thin strips and drizzle with the prepared chimichurri sauce.
  7. Serve immediately with additional chimichurri sauce on the side.

Check out the inspiration recipe at Food & Wine

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