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flank steak with chimichurri sauce served with tomatoes

Flank Steak with Chimichurri Sauce

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Course Main Course

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

Notes

Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to a week
*photo by Karen Schmautz licensed under CC BY-SA 2.0