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Grilled Flank Steak with Chimichurri

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Grilled Flank Steak with Chimichurri is a bold and vibrant dish featuring tender, smoky grilled steak topped with a fresh, garlicky herb sauce. The bright chimichurri perfectly balances the richness of the beef, making it ideal for cookouts or an impressive yet simple dinner.

Ingredients

  • 1 1/2–2 lbs flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the chimichurri:
  • 1 cup fresh parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Pat flank steak dry and rub with olive oil, salt, and black pepper. Let rest at room temperature for 20–30 minutes.
  2. Preheat grill to medium-high heat.
  3. Grill steak for 4–6 minutes per side, depending on thickness, until desired doneness (130–135°F for medium-rare).
  4. Remove from grill and let rest for at least 10 minutes.
  5. While steak rests, prepare chimichurri by mixing parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper in a bowl.
  6. Slice steak thinly against the grain.
  7. Spoon chimichurri generously over sliced steak before serving.

Notes

  • Add a squeeze of fresh lemon juice to the chimichurri for extra brightness.
  • Marinate steak in olive oil, garlic, and vinegar for deeper flavor.
  • Substitute skirt or hanger steak if desired.
  • Cook in a hot cast-iron skillet if a grill is unavailable.
  • Store steak and chimichurri separately in the refrigerator for up to 3 days.
  • Reheat steak gently to avoid overcooking and add fresh chimichurri after warming.

Nutrition

Find it online: https://recipesbyliza.com/grilled-flank-steak-with-chimichurri/