Grilled Flank Steak with Chimichurri Recipe

Grilled Flank Steak with Chimichurri Recipe

How To Make Grilled Flank Steak with Chimichurri

This flank steak recipe has flavors inspired by Latin America. It’s served with chimichurri sauce, which is a pesto-like condiment from the region.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • lbsflank steak
  • 1tspgarlic powder
  • ¾tspground cumin
  • ½tspdried oregano
  • ground pepper,fresh
  • tspkosher salt

For Chimichurri Sauce:

  • 2tbspparsley,packed, finely chopped with no stems
  • 2tbspcilantro,packed, chopped
  • 2tbspred onion,finely chopped
  • 1clovegarlic,minced
  • 2tbspextra virgin olive oil
  • 2tbspapple cider vinegar
  • 1tbspwater
  • ¼tspkosher salt
  • tspblack pepper,fresh
  • tspred pepper flakes,crushed or more to taste


  1. Using sharp knife, lightly score the steak about ⅛ inch deep on both sides in a crisscross pattern at ½-inch intervals.

  2. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.

  3. For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together.

  4. Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks ¼ turn after 1½ minutes to form crisscross grill marks, if desired.

  5. Transfer steaks to cutting board; let rest for 5 minutes. Thinly slice steaks across grain.

  6. Transfer to platter and top with chimichurri sauce.


  • Calories: 234.66kcal
  • Fat: 14.00g
  • Saturated Fat: 4.54g
  • Monounsaturated Fat: 7.16g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 1.47g
  • Fiber: 0.35g
  • Sugar: 0.21g
  • Protein: 24.37g
  • Cholesterol: 77.11mg
  • Sodium: 307.20mg
  • Calcium: 41.10mg
  • Potassium: 411.87mg
  • Iron: 2.17mg
  • Vitamin A: 7.03µg
  • Vitamin C: 2.21mg
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