Chimichurri Flank Steak

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Chimichurri Flank Steak is an easy recipe that feels restaurant-worthy, but is simple enough for a perfect weeknight dinner! The bright chimichurri sauce is made with fresh herbs, garlic, zesty red wine vinegar and and red pepper flakes for a warm kick. Use it as both a marinade and finishing sauce to be drizzled over your grilled steak for a burst of fresh flavor.

Prep Time10

Cook Time0

Chill Time20

Total Time30

Servings: Servings

Calories: 403kcal

Ingredients

For the chimichurri sauce:

1 cup packed fresh flat-leaf parsley leaves
2 garlic clove
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes more or less to taste
⅓ cup extra-virgin olive oil
2 tablespoons red wine vinegar

For the flank steak:

1½ pound flank steak (1.5-2 pounds works well)

Instructions

To make the chimichurri:

Remove the parsley leaves from the stems. You will want enough leaves to pack a one cup measure. This is generally about 1 bunch from the store, but size can vary, so it may be more or less.
Place the parsley leaves and garlic in a food processor and pulse until they are finely minced. You can also do this by hand with a sharp knife.
Add the parsley and garlic to a bowl and top with oregano, salt, pepper, and red pepper flakes. Pour the oil and vinegar over the parsley and then mix well.
Let chill for at least 20 minutes to let flavors meld. You can keep this in the refrigerator up to 5 days.

To prepare the flank steak:

In a dish or zip top bag, place the flank steak and add ¼ cup chimichurri. Work the chimichurri around so that it completely covers the steak.
Let marinate 20 minutes or longer.
While the steak marinates, heat the grill to medium high heat.
Once the grill is hot, place the steak on the grill. Cook on the first side for 3-5 minutes, then flip to the other side and cook for 3-5 minutes, or until steak reaches desired doneness. (See chart below.)
Once done, remove from grill and let rest for 5-10 minutes. Then slice against the grain and drizzle extra chimichurri sauce over the top. Serve warm.

Notes

Makes about 10 tablespoons of chimichurri, or slightly over 1/2 cup. You may not use all of the chimicurri depending on how much you like drizzled over the top.

STEAK DONENESS CHART (by internal temperature)

Rare: 120–125°F – Cool red center
Medium Rare: 130–135°F – Warm red center
Medium: 140–145°F – Warm pink center
Medium Well: 150–155°F – Slightly pink center
Well Done: 160°F and above – Little or no pink

Nutrition