Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Makes 4 servings · Technique: Grill
A perfectly grilled flank steak topped with vibrant, garlicky chimichurri sauce. Bright, bold, and beautiful.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Recipe by RecipePool Editorial Team
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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.
Kitchen intelligence
Before you start
Start by having flank steak, fresh flat-leaf parsley, finely chopped, and fresh oregano, finely chopped ready, then make chimichurri: combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and 1/2 tsp salt.
Timing read
Plan for 15 minutes prep and 10 minutes cooking. Midway check: Preheat grill to high heat.
Flavor logic
flank steak, fresh flat-leaf parsley, finely chopped, fresh oregano, finely chopped, and garlic, minced carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
For Main Course, the finish should match this final cue: Slice very thinly against the grain.
Visual checkpoints
Flank Steak with Chimichurri should show a seared steak surface with a loose, herb-heavy green sauce spooned over the top.
Make the chimichurri first, season the steak while the grill heats, and have the cutting board ready before the meat comes off the heat.
Ingredient notes
Shopping focus
Flank steak, fresh flat-leaf parsley, fresh oregano, and garlic carry most of the flavor. Spend attention there first.
Prep notes
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
If needed, use Hanger steak in place of Flank steak. Hanger steak is incredibly flavorful and tender at medium-rare.
Optional items
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Buy first
Start shopping from the main ingredient list so the recipe structure stays intact.
Package check
Fresh flat-leaf parsley, fresh oregano, and olive oil may come in larger containers than needed; confirm amounts before buying backups.
Cost control
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Refrigerate sliced steak for up to 3 days.
Useful Kitchen Picks
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
Helpful Pick
Thermometer
Useful tool
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeHelpful Pick
Olive Oil
Pantry upgrade
A clean everyday olive oil is useful for browning, roasting, and finishing without adding harsh flavor. It is one of the safest pantry upgrades for savory cooking.
This is a reusable staple, not a single-use ingredient.
A good everyday olive oil earns its space because it shows up in so many recipes.
Shop olive oil for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
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.
Season flank steak generously with salt and pepper. Let sit at room temperature for 15 minutes.
Preheat grill to high heat. Grill steak for 4-5 minutes per side for medium-rare (130°F internal).
Transfer to a cutting board and rest for 5-8 minutes.
Slice very thinly against the grain. Spoon chimichurri generously over the sliced steak and serve.
Technique notes
Key method moments pulled from the written steps.
Prep phase
3 steps
Season flank steak generously with salt and pepper.
Final seasoning should happen after the main ingredients have cooked together, when the balance is easiest to judge.
Move on after this instruction is complete: season flank steak generously with salt and pepper.
Finish phase
2 steps
Slice very thinly against the grain.
Add toppings after cooking so fresh, crunchy, or acidic finishes stay distinct.
Plate while the main dish is still hot, then add crunchy, acidic, or fresh garnishes right before serving.
Doneness cues
Look for
Slice very thinly against the grain.
Heat cue
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
Use the 15 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Read through Flank Steak with Chimichurri once before you start.
Troubleshooting
Texture check
Check this step before adding heat or liquid: Preheat grill to high heat.
Timing check
Flank Steak with Chimichurri starts with about 15 minutes prep. Steady heat and small adjustments are usually enough.
Seasoning check
Before changing seasoning, check this tip: Make the chimichurri at least 30 minutes ahead for the flavors to meld.
Leftover check
Enjoy leftover steak cold on salads or gently warm in a skillet.
Scaling guide
Half batch
For Flank Steak with Chimichurri, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
For Flank Steak with Chimichurri, use a wider pan, larger pot, or second tray so the short ingredient list has room.
Timing changes
Cook time starts around 10 minutes; prep starts around 15 minutes.
Leftover math
Refrigerate sliced steak for up to 3 days.
Make-ahead timeline
Earlier in the day
Start with this setup step: Make chimichurri: combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and 1/2 tsp salt.
Before serving
Flank Steak with Chimichurri moves quickly, so avoid starting until the table, sides, and serving pieces are close to ready.
Leftover plan
Refrigerate sliced steak for up to 3 days.
Reheat without damage
Enjoy leftover steak cold on salads or gently warm in a skillet.
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
Meal fit
Meal role
Pair this main course with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
Low-friction timing for Flank Steak with Chimichurri. Add a small buffer if serving guests.
Diet fit
Keep the sides aligned with gluten-free and dairy-free: vegetables, grains, sauces, or garnishes should follow the same constraint.
Occasion fit
Good for weeknight dinner and date night when sides can be handled while the main recipe cooks.
Hanger steak is incredibly flavorful and tender at medium-rare.
Sherry vinegar adds a slightly nuttier, more complex acidity.
Use 1 tbsp dried oregano if fresh is unavailable.
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.
Refrigerate sliced steak for up to 3 days. Store chimichurri separately for up to 7 days.
Enjoy leftover steak cold on salads or gently warm in a skillet. Add fresh chimichurri when serving.
Read through Flank Steak with Chimichurri once before you start. The method timing is a guide—texture and seasoning matter more than the clock.
Per serving (5 oz steak with sauce)
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Tell us what was unclear, what you changed, or what needs another look in Flank Steak with Chimichurri.
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