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Chimichurri Flank Steak

Chimichurri Flank Steak

This Chimichurri Flank Steak features tender grilled beef topped with a vibrant garlic herb sauce for an easy and flavorful dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 10 minutes
Total Time 37 minutes
Servings: 6 people
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For the Flank Steak
  • 2 pounds flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • For the Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh oregano chopped (or 2 teaspoons dried oregano)
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Pat the flank steak dry with paper towels. Rub both sides with olive oil, salt, pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for 20 to 30 minutes.
  2. Prepare the chimichurri sauce by combining parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl. Stir well and set aside for at least 15 minutes to allow the flavors to blend.
  3. Preheat an outdoor grill or grill pan to medium-high heat.
  4. Place the steak on the hot grill and cook for about 5 to 7 minutes per side for medium-rare, depending on thickness.
  5. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
  6. Slice the steak thinly against the grain to ensure maximum tenderness.
  7. Arrange the sliced steak on a serving platter and spoon the chimichurri sauce generously over the top.
  8. Serve immediately with extra chimichurri sauce on the side.

Notes

  • Flank steak is naturally lean, so avoid overcooking it.
  • Always slice against the grain to keep the meat tender.
  • Allowing the chimichurri to sit before serving enhances its flavor.
  • A meat thermometer can help achieve the perfect doneness.