A flank steak with chimichurri sauce combines tender, juicy grilled flank steak with a tangy, herb-packed sauce that will have everyone coming back for seconds. It’s quick and simple to prepare, making it the perfect choice for a weeknight meal or a last-minute gathering. So fire up the grill and get ready to savor the flavors of this mouthwatering dish!
Table of Contents
What is Chimichurri Sauce Made Of?
Chimichurri sauce is a popular condiment in Argentina and other South American countries, where it’s often served with grilled flank steak. The sauce is typically made with fresh parsley, garlic, oregano, red pepper flakes, olive oil, vinegar or lemon juice, and salt. Some variations may also include cilantro or other herbs, as well as additional spices like cumin or paprika. The result is a bright green sauce that’s packed with flavor and perfect for adding a zesty kick to any dish!
Flank Steak With Chimichurri Recipe
Steak with chimichurri sauce combines tender, juicy steak and tangy, herb-packed sauce for a mouthwatering dish that’s perfect for any occasion. This flank steak recipe is quick and easy to prepare, so you can have a delicious meal on the table in no time. Get this recipe started now!
Ingredients
For the Chimichurri Sauce
- 1 cup fresh parsley leaves, finely chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or fresh lemon juice
- Salt and pepper, to taste
For the Steak
- 1 pound flank steak
- Salt and pepper, to taste
Instructions
For the Chimichurri Sauce
- In a small bowl, combine the chopped parsley, minced garlic, dried oregano, and red pepper flakes.
- Add the olive oil and vinegar or lemon juice and stir until well combined.
- Season with salt and pepper to taste.
- Set aside.
For the Steak
- Preheat your grill or grill pan to high heat.
- Season both sides of the flank steak generously with salt and black pepper.
- Grill the steak cuts for around 4 minutes per side or until it reaches your desired level of doneness (medium-rare is recommended).
- Remove from heat and let rest for a few minutes before slicing against the grain into thin strips.
- Serve with chimichurri sauce on top or on the side.
Notes
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to a week.
Nutrition Information
One serving of this recipe (including the chimichurri sauce) contains approximately:
- Calories: 450
- Protein: 36g
- Fat: 31g
- Carbohydrates: 3g
- Fiber: 1g
Conclusion
This recipe for grilled flank steak with chimichurri sauce is a delicious option for any meal. The bold combination of flavors and with only 450 calories per serving, it’s a relatively healthy choice that will keep you satisfied. So fire up the grill (or stovetop) and give this recipe a try – your taste buds will thank you!
Chimichurri Flank Steak FAQs
Flank Steak with Chimichurri Sauce
Ingredients
For the Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3-4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (or more to taste)
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or fresh lemon juice
- salt, to taste
- pepper, to taste
For the Steak:
- 1 lb flank steak
- salt, to taste
- pepper, to taste
Instructions
For the Sauce:
- In a small bowl, combine the chopped parsley, minced garlic, dried oregano, and red pepper flakes
- Add the olive oil and vinegar or lemon juice and stir until well combined
- Season with salt and pepper to taste
- Set aside
For the Steak:
- Preheat your grill or grill pan to high heat
- Season both sides of the flank steak generously with salt and black pepper
- Grill the steak cuts for around 4 minutes per side or until it reaches your desired level of doneness (medium-rare is recommended)
- Remove from heat and let rest for a few minutes before slicing against the grain into thin strips
- Serve with chimichurri sauce on top or on the side