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Argentinian

Grill Chimichurri Flank Steak

Flank steak gets a simple salt rub, grills hot, and is sliced thin under a bright parsley-garlic chimichurri. The sauce goes on after cooking so the herbs stay fresh.

Prep
20 min
Cook
12 min
Total
32 min
Servings
4
Difficulty
Easy
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Sliced grilled flank steak topped with green chimichurri

Photo: Fareham Wine (CC BY). Source

Why you’ll love it

  • High grill heat gives a charred crust and pink center.
  • Chimichurri needs no cooking and brightens rich beef.
  • Slicing against the grain keeps every bite tender.
  • Works for outdoor cooking with minimal dishes.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat steak dry and season both sides with kosher salt and black pepper; rest 15 minutes.

  2. 2

    Finely chop parsley, garlic, and oregano. Mix with red pepper flakes, olive oil, vinegar, water, and 1/2 tsp salt to make chimichurri.

  3. 3

    Heat grill to 450°F and oil the grates.

  4. 4

    Grill steak 5 to 6 minutes per side for medium-rare, or until internal temperature reaches about 130°F.

  5. 5

    Rest steak 10 minutes on a cutting board.

  6. 6

    Slice thinly against the grain and spoon chimichurri over the top.

Pro tips

  • Do not pierce the steak while grilling; flip with tongs.
  • Make chimichurri up to a day ahead and chill.
  • If using a gas grill, keep the lid closed between flips for even heat.

Easy substitutions

flank steak
skirt steak
fresh oregano
1 tsp dried oregano
red wine vinegar
lemon juice

Storage and reheating

Storage

Refrigerate sliced steak and sauce separately up to 3 days.

Reheating

Warm steak gently in a skillet; add chimichurri after heating.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
430
Protein
44 g
Carbs
3 g
Fat
27 g
Fiber
1 g

Moderate · Grill · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients