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–+ servings
Close-up of sliced chimichurri flank steak on cutting board

Chimichurri Flank Steak Recipe

This juicy Chimichurri Flank Steak recipe combines perfectly grilled beef with a vibrant herb sauce for a bold and flavorful meal that’s easy to make and impossible to forget.
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Course: Dinner, Main Course
Cuisine: American, Argentine, Latin American
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 420kcal
Cost: $20–$25

Equipment

  • Grill or Cast-Iron Skillet
  • Meat thermometer
  • Mixing bowl
  • Cutting board
  • Sharp knife

Ingredients

For the Flank Steak:

  • 2 pounds flank steak trimmed
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Chimichurri Sauce:

  • 1 cup fresh parsley roughly chopped
  • ¼ cup fresh cilantro roughly chopped
  • 4 cloves garlic minced
  • ⅓ cup extra virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice freshly squeezed
  • ½ teaspoon red pepper flakes
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Whisk herbs, garlic, olive oil, vinegar, and lemon juice. Season to taste.
  • Coat steak with oil, seasoning, and half the chimichurri. Let sit 30 mins+.
  • Heat grill (or cast-iron pan) to medium-high. Clean and oil grates.
  • Cook steak 4–5 mins per side or until 130–135°F internal temp.
  • Let steak rest 5–10 mins under foil before slicing.
  • Cut steak against the grain. Spoon fresh chimichurri over top and serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 420kcal | Carbohydrates: 2g | Protein: 40g | Fat: 27g | Saturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 620mg | Potassium: 600mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 1000IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 3.5mg