Grilled flank steak with Chimichurri

Grilled flank steak topped with homemade chimichurri sauce is a summer staple. Chimichurri adds freshness and zing to grilled meat, chicken or fish, and the sauce can be made a day in advance.

I have always been a steak lover, especially when topped with homemade chimichurri. It adds freshness and zing to grilled meat, chicken or fish, and the sauce can be made a day in advance.

In Brazil, Argentina and many other countries in South America, chimichurri is as common as ketchup for Americans. My cousin Kat is from Brazil and taught me how to make the BEST chimichurri, so forget all the other recipes out there, this is it! You can double or triple the recipe if you feed a quantity. Serve this with grilled corn or a side salad and you have a meal!

THE BEST Chimichurri recipe

Flank steak is a great option for lean beef for grilling, I make a quick rub and slice it thinly over the grain just before eating. If you want to make the chimichurri sauce a day ahead, leave it in the refrigerator before serving it back to room temperature.

Chimichurri sauce ingredients

  • fresh parsley, for freshness
  • fresh coriander for fresh taste
  • red onion for aromatic taste
  • fresh garlic for a pungent taste
  • virgin olive oil for fat
  • vinegar to acid
  • crushed red pepper flakes for heat

Grilled flank steak with Chimichurri

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Grilled flank steak topped with homemade chimichurri sauce is a summer staple. Chimichurri adds freshness and zing to grilled meat, chicken or fish, and the sauce can be made a day in advance.

  • 1 1/2 pound flank steak
  • 1 teaspoon garlic powder
  • 3/4 teaspoon painted cumin
  • 1/2 teaspoon dried oregano
  • freshly ground pepper
  • 1 1/4 tsp kosher salt

For the Chimichurri sauce:

  • 2 packaged tablespoon parsley, finely chopped (no stems)
  • 2 packaged tablespoons chopped coriander
  • 2 tablespoons red onion, finely chopped
  • 1 clove garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh black pepper
  • 1/8 teaspoon crushed red pepper flakes or more to taste
  • Use a sharp knife to score the steak lightly to 1/8 inch deep on both sides in a crossover pattern at 1/2-inch intervals.

  • In a small bowl, combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with seasoning.

  • For chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when chopping lies in your hand rather than in a food processor, not sure why, but believe me)

  • Prepare the grill for high heat. Grill the steaks to the desired doneness, approx. 3 to 4 minutes per Page for medium-rare, turn steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks if desired.

  • Transfer steaks to cutting boards; let rest 5 minutes. Thinly sliced ​​steaks over cereal.

  • Transfer to dish and top with chimichurri sauce.

Serving: 3 oz steak with 4 teaspoon sauce, calories: 232 kcal, carbohydrates: 1 g, protein: 24 g, fat: 14 g, cholesterol: 77 mg, sodium: 343 mg

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 6

Keywords: grilled beef recipes, grilled flank steak, grilled flank steak with chimichurri, steak with chimichurri sauce

Attach it to save for later!

Grilled Flank Steak with Chimichurri - flank is a leaner steak, perfect for grilling topped with this delicious chimichurri sauce.

Don't miss a recipe!

Get new free recipes and exclusive content delivered directly to your inbox:

0 Compartir