Textual Chef Textual Chef

Chimichurri Grilled Flank Steak

Juicy flank steak marinated and grilled to perfection, then topped with a vibrant, herbaceous chimichurri sauce. This Argentinian-inspired dish balances tender beef with a bright, garlicky herb sauce that's both tangy and subtly spicy.

35 minMediumServes 6350 cal/serving

ArgentinianDinnerGrillStandardHigh FiberHigh ProteinLow CarbGluten-FreeDairy-FreePork-FreeCorn-Free

Ingredients

  • 2 lbs flank steak
  • 1/2 cup olive oil (divided)
  • 1 cup fresh parsley, leaves and tender stems, packed
  • 1/2 cup fresh cilantro, leaves and tender stems, packed
  • 2 tbsp fresh oregano leaves
  • 4 garlic cloves
  • 1/4 cup red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1 lemon, juiced
  • 1 1/2 tsp kosher salt (divided)
  • 1 tsp freshly ground black pepper (divided)

Instructions

  1. 1

    For the chimichurri sauce: In a food processor, combine 1 cup leaves and tender stems, packed fresh parsley, 1/2 cup leaves and tender stems, packed fresh cilantro, 2 tbsp fresh oregano leaves, 4 garlic cloves, 2 tablespoons of red wine vinegar, 1/2 tsp red pepper flakes, 1/4 cup of olive oil (divided), 1 juiced lemon juice, 1/2 teaspoon kosher salt (divided), and 1/4 teaspoon freshly ground black pepper (divided). Pulse until herbs are finely chopped but not puréed. Transfer to a bowl and stir in the remaining vinegar. Let sit for at least 10 minutes for flavors to meld. (Can be made a day ahead and refrigerated; bring to room temperature before serving.)

  2. 2

    Pat 2 lbs flank steak dry with paper towels. Brush both sides with 2 tablespoons of olive oil (divided) and season generously with remaining kosher salt (divided) and freshly ground black pepper (divided).

  3. 3

    Preheat grill to high heat (about 450-500°F). Clean and oil the grill grates.

  4. 4

    Grill the steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F) or 5-6 minutes per side for medium (internal temperature of 145°F).

  5. 5

    Transfer steak to a cutting board and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

  6. 6

    Thinly slice the steak against the grain at a slight angle.

  7. 7

    Serve the sliced steak with a generous spoonful of chimichurri sauce on top.

  8. 8

    Serve with additional chimichurri on the side for those who want more sauce.

Questions

How long does Chimichurri Grilled Flank Steak keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Chimichurri Grilled Flank Steak?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Argentinian entries

All Argentinian recipes · All Dinner recipes · All Beef recipes