Grilled steak with bright herby Argentine sauce
Flank Steak with Chimichurri
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Flank Steak with Chimichurri
Grilled steak with bright herby Argentine sauce
★4.4(25)
A perfectly grilled flank steak topped with vibrant, garlicky chimichurri sauce. Bright, bold, and beautiful.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chimichurri is Argentina's answer to the question of what makes grilled meat even better. This vibrant green sauce of fresh herbs, garlic, and vinegar cuts through the richness of the beef and adds a burst of freshness.
Flank steak is an ideal canvas for chimichurri — it is lean, flavorful, and takes beautifully to a hot grill. Slice it thin against the grain and let the sauce do the talking.
This version of Flank Steak with Chimichurri has been refined through testing to ensure consistently excellent results. A well-executed main course should make the whole table pause for a moment. This one earns that reaction through layered seasoning, proper technique, and a finish that ties everything together into a cohesive, memorable plate.
Ingredients
- 1.5 lbs flank steak
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- 1
Make chimichurri: combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and 1/2 tsp salt. Let sit while you cook the steak.
- 2
Season flank steak generously with salt and pepper. Let sit at room temperature for 15 minutes.
- 3
Preheat grill to high heat. Grill steak for 4-5 minutes per side for medium-rare (130°F internal).
- 4
Transfer to a cutting board and rest for 5-8 minutes.
- 5
Slice very thinly against the grain. Spoon chimichurri generously over the sliced steak and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Flank steakHanger steak
Hanger steak is incredibly flavorful and tender at medium-rare.
Red wine vinegarSherry vinegar
Sherry vinegar adds a slightly nuttier, more complex acidity.
Fresh oreganoDried oregano
Use 1 tbsp dried oregano if fresh is unavailable.
Tips & Storage
Pro Tips
Make the chimichurri at least 30 minutes ahead for the flavors to meld.
Flank steak must be sliced thinly against the grain or it will be chewy.
Do not cook flank steak past medium — it toughens significantly.
Leftover chimichurri keeps for a week in the fridge and is great on everything.
Storage
Refrigerate sliced steak for up to 3 days. Store chimichurri separately for up to 7 days.
Reheating
Enjoy leftover steak cold on salads or gently warm in a skillet. Add fresh chimichurri when serving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (5 oz steak with sauce) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates2g
Fat24g
Fiber0g
Sugar0g
Sodium460mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use skirt steak?
- Yes, skirt steak works perfectly. It has more fat and a beefier flavor.
- How long does chimichurri last?
- It keeps in the fridge for up to a week. The flavor actually improves after a day.
- Can I make this indoors?
- Use a grill pan or cast iron skillet over high heat. Open a window — it will smoke.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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