Description

This Chimichurri Steak recipe features a juicy, grilled flank steak marinated and topped with a vibrant, herbaceous chimichurri sauce made from fresh parsley, oregano, garlic, red wine vinegar, olive oil, and a hint of red pepper flakes. Perfectly grilled to medium-rare and served with a fresh drizzle of chimichurri, this dish is bursting with flavor and ideal for a quick yet impressive meal.

Ingredients

Scale

For the Steak

1 lb flank steak
Salt and pepper to taste
Olive oil for grilling (optional)

For the Chimichurri Sauce

1 cup fresh parsley, chopped
2 tsp dried oregano
4 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp red pepper flakes (adjust to taste)
Salt and pepper to taste

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Instructions

Make the Chimichurri Sauce: In a food processor, blend the fresh parsley, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper. Pulse until the mixture is slightly chunky, balancing texture with smoothness to create a bright, flavorful sauce.
Marinate the Steak: Place the flank steak in a resealable bag or shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it is well-coated. Seal and refrigerate for at least 1 hour, or preferably overnight, to infuse the meat with the vibrant flavors.
Preheat Grill: Heat your grill to medium-high temperature, approximately 400°F (200°C). Clean the grill grates thoroughly and oil them lightly to prevent sticking.
Grill the Steak: Remove the steak from the marinade, discarding any leftover marinade. Grill the steak for about 5 to 7 minutes per side to reach medium-rare doneness, adjusting time slightly for preferred doneness levels.
Rest and Serve: Transfer the grilled steak to a cutting board and let it rest for 5 to 10 minutes to allow juices to redistribute. Slice the steak against the grain and serve drizzled with the remaining chimichurri sauce for an added burst of freshness and flavor.

Notes

Marinating overnight enhances the flavor deeply, but if short on time, one hour is sufficient.
Adjust red pepper flakes according to desired heat level.
Be sure to slice thinly against the grain for the most tender bites.
This recipe can be made with other cuts of steak like skirt or sirloin if preferred.
Leftover chimichurri sauce keeps well in the refrigerator for up to 4 days.