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Grilled Flank Steak with Chimichurri - Blog-2

Grilled Flank Steak with Chimichurri

This flank steak is grilled, and is then drizzled with a homemade spicy chimichurri sauce. It goes well with so much: grilled meats, chicken or fish, and even over vegetables. This sauce is perfect for all your summer grilling! 
Course Main Course
Cuisine American, Argentinian
Keyword Argentinean Recipes, Beef, Flank Steak, Gluten-Free Recipes, Grilled Steak, Grilling, Low-Carb, Main Dish, Pureeing Recipes, Steak, Summer Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Naomi


  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 3 Garlic Cloves, peeled and roughly chopped
  • 1 tsp Crushed Red Pepper Flakes
  • 1/3 cup Fresh Flat Leaf Italian Parsley Leaves, loosely packed (stems removed)
  • 1/3 cup Fresh Cilantro Leaves, loosely packed (stems removed)
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • MEAT:
  • 1 1/2 lbs. Flank Steak
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste


  • Chimichurri Sauce: Add all of the ingredients, except for the olive oil, to a food processor and pulse a few times until chopped. Slowly add the olive oil, while pulsing the mixture a few more times until the olive oil is fully combined. (If necessary, you may need to stop to scrape down the sides of the food processor).
  • Refrigerate until ready to use. Right before serving, bring it back to room temperature.
  • Flank Steak: Preheat the grill on high heat for about 10 minutes. Turn down to medium-high right before placing the meat on the grill.
  • Season both sides of the meat with salt and pepper.
  • Place the steak on the grill and cook until golden brown and slightly charred, about 4-5 minutes. Turn the steak over and continue to grill for 3-5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium¬†(140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steak to a cutting board, lightly covered with foil, and let rest for the amount of time that you grilled it. Thinly slice the steak across the grain.
  • Serve as is with the chimichurri sauce, in tacos or even as a taco bowl.