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Chimichurri Flank Steak

Savory Chimichurri Flank Steak for Joyful Celebrations

Chimichurri Flank Steak adds a zesty twist to festive gatherings, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Argentinian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flank Steak
  • 2 pounds Flank Steak Tender and flavorful, perfect for marinating and grilling.
  • 1/4 cup Olive Oil Helps to infuse moisture and enhances flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Use freshly ground for the best taste.
For the Chimichurri Sauce
  • 1 cup Fresh Parsley The base of the sauce, providing vibrant color.
  • 1/2 cup Fresh Cilantro Adds a refreshing twist.
  • 4 cloves Garlic Adds depth and richness.
  • 1/4 cup Red Wine Vinegar Gives a tangy kick.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust to taste for heat.
  • 2 tablespoons Lemon Juice Brightens the dish.
  • 1 teaspoon Oregano Adds earthiness and complexity.
Optional Garnish
  • 2 pieces Lemon Wedges For an extra zesty squeeze.

Equipment

  • mixing bowl
  • Grill
  • meat thermometer
  • Cutting board

Method
 

Step-by-Step Instructions for Chimichurri Flank Steak
  1. In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, lemon juice, oregano, olive oil, and a pinch of salt and pepper. Whisk until well-blended and set aside a portion for drizzling later.
  2. Place the flank steak in a resealable bag or dish, pouring half of the chimichurri marinade over the meat. Ensure it's fully coated, then seal and refrigerate for at least 1 hour.
  3. About 15 minutes before cooking, preheat your grill to high heat (around 450°F). Ensure grates are clean and lightly oiled.
  4. Remove the flank steak from the marinade, letting excess drip off. Place it on the hot grill, cooking for 5–7 minutes on one side. Flip and grill for an additional 4–6 minutes for medium-rare.
  5. Once cooked to desired doneness, remove the steak from the grill and let it rest for 10 minutes, tented loosely with foil.
  6. Slice the flank steak against the grain into thin strips. Arrange on a platter and drizzle with reserved chimichurri sauce. Serve immediately with lemon wedges.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 700mgVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Allowing the flank steak to marinate maximizes flavor and tenderness. Remember to slice against the grain for the best texture.

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