Chimichurri Flank Steak Recipe
Tender, juicy Argentine chimichurri flank steak recipe with fresh parsley, garlic, and olive oil – a quick, flavorful dinner ready in minutes.
Print Pin Servings: 6 people
Calories: 350kcal
Cost: $20
Equipment
- 1 Gas or Charcoal Grill For authentic smoky flavor
- 1 Instant-read thermometer Ensures perfect doneness
- 1 Sharp Chef’s Knife For slicing against the grain
- 1 Large cutting board For resting and slicing steak
- 2–3 Mixing bowls For chimichurri prep
- 1 Tongs For flipping steak without piercing
- 1 Food Processor (optional) Speeds up herb chopping
Ingredients
Flank Steak
- 2 lbs Flank steak Trimmed
- 2 tablespoon Olive oil Extra virgin preferred
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper Freshly ground
- 1 teaspoon Garlic powder
Chimichurri Sauce
- 1 cup Fresh parsley Chopped
- ¼ cup Fresh cilantro Chopped, optional
- 4 cloves Garlic Minced
- ⅓ cup Olive oil Extra virgin
- 2 tablespoon Red wine vinegar Or white wine vinegar
- 1 tablespoon Lime juice Fresh squeezed
- ½ teaspoon Red pepper flakes Adjust to taste
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Pat steak dry, season with salt, pepper, garlic powder, drizzle oil, rest 15 min.
- Mix parsley, cilantro, garlic, olive oil, vinegar, lime, spices for chimichurri.
- Preheat grill to high, cook steak 4–5 min per side, flip once.
- Rest 5 min under foil, slice against grain, top with chimichurri, serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 200g | Calories: 350kcal | Carbohydrates: 2g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 620mg | Potassium: 680mg | Fiber: 1g | Vitamin A: 2200IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3.5mg