Description
This Chimichurri Steak is vibrant, juicy, and bursting with fresh herb flavor. Tender grilled flank steak gets topped with a garlicky parsley-cilantro chimichurri that’s bright, tangy, and just a little spicy. It’s the kind of meal that feels impressive but comes together fast—perfect for weeknights or weekend cookouts. Fire up the grill and bring bold Argentine flavor to your table tonight!
Ingredients
1.5 lbs flank steak
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
4 garlic cloves, minced
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 tbsp dried oregano
½–1 tsp red pepper flakes
Salt and black pepper, to taste
Instructions
1. Make the Chimichurri
In a bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Let sit 15 minutes for flavors to meld.
2. Prep the Steak
Pat steak dry and season generously with salt and pepper.
3. Grill
Preheat grill to medium-high (450°F / 232°C).
Cook 3–5 minutes per side for medium-rare (130–135°F) or 5–7 minutes per side for medium (135–145°F).
4. Rest
Transfer to a cutting board, tent loosely with foil, and rest 10 minutes.
5. Slice & Serve
Slice thinly against the grain. Spoon generous chimichurri over the top and serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Dinner