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Close view of Grilled Flank Steak with Chimichurri Sauce on a white oval platter

Flank Steak with Chimichurri Sauce

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I’m new to making and eating Flank Steak with Chimichurri Sauce. Spooned over grilled beef, it pushed a normal entree to extraordinary!

Up your grilling game by adding a vibrant, herb-based sauce to your flank steak. Perfect for a summer meal!

Overhead view of Grilled Flank Steak with Chimichurri Sauce on a white oval platter

Flank Steak with Chimichurri Sauce

Growing up in a small town in the Midwest, we weren’t exposed to exotic, Argentinian fare like this chimichurri sauce. It’s a vibrant green condiment full of herbs, garlic, a splash of vinegar and olive oil. Fabulous stuff.

Not all versions contain cilantro, but since I’m a fan, I included that along with some Italian, or flat-leaf, parsley, and oregano. Whizzed up in the blender, it’s ready in a matter of minutes.

I sprinkled some of my homemade taco seasoning over our flank steak, drizzled with a bit of olive oil and sent Bill to grill it to a medium-rare. After a short resting stint, I sliced the meat on the diagonal and topped with this gorgeous herb sauce. Such an outstanding pairing with beef!

 Chimichurri Sauce in a glass jar

The Verdict

I could see the picky hubby eyeing the “green stuff” on his beef. It certainly was a far cry from his usual ketchup. I loved everything about this chimichurri sauce. In fact, I was happy to nibble on the leftover bits on the serving plate. Bill was neutral and Nick, the other carnivore in residence this summer, thought it was “pretty good.” Baby steps.

I was delighted that the ketchup stayed in the fridge. I will keep this in my back pocket for our next dinner party. I’ll have Bill grill a number of flank steaks and this sauce will be one of the options!

Close view of Grilled Flank Steak with Chimichurri Sauce on a white oval platter

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Chimichurri Sauce

Chimichurri Sauce

A flavorful, spicy, herb sauce that's wonderful over grilled meats.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 1 cup


  • 1 bunch of fresh Italian parsley (leaves only)
  • 4 garlic cloves, minced
  • 1/4 cup packed fresh oregano leaves
  • 1/2 cup fresh cilantro leaves
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


  1. Place parsley, garlic, oregano, cilantro, vinegar, red pepper flakes, cumin, salt, and pepper into the blender. Process until finely chopped, stopping and scraping down the sides as needed.
  2. With the motor running, slowly add the oil. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed.


The chimichurri will keep in the refrigerator for up to 1 week.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 258 Total Fat: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 1g
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19 comments on “Flank Steak with Chimichurri Sauce”

  1. That speaks volumes if the ketchup stayed in the refrigerator. Definitely intrigued to taste the gift of Argentina! =)

  2. A vibrant option indeed! Sounds good:@)

  3. My husband is also not a fan of all things green. These flank steak slices are perfectly prepared, and I think it’s particularly great with that green sauce.

  4. I have always wondered how the restaurants make this yummy sauce. I am going to try to make it.

    How long will this sauce keep in the refrigerator?

    • Because of the vinegar, it should be OK for up to 2 weeks. The herbs may start to deteriorate a bit, so I’d still try to use it within 3-4 days! Hope you enjoy!!!

  5. wouldnt have to twist my arm to eat this delicous meal!

  6. we love chimichurri!!! beautiful presentation Liz, this is my husband’s favorite kind of meal.

  7. Such a vibrant and beautiful looking platter. Love chimichurri sauce and this sounds like a great pairing with it. The combination of flank steak and chimichurri is really good!

  8. I love chimichurri so much! I often pair it with tacos.

  9. Your steak topped with the chimichurri sounds and looks terrific…one of my favorite sauces for meat. If the ketchup stayed in the fridge you certainly did something right. Perhaps you might experiment with the ratio of the herbs to see it picky husband likes it with more or less of one of the particular herbs. 😀

  10. You are so good with meat cooking, I suck. And I have been meaning to make chimichurri sauce forever, never had it. Got to soon, heavey on cilantro for me 🙂

  11. Dear Liz we are great fans of Chimichurri sauce and your version sounds amazing! Vibrant green and full of flavor! Perfect for topping that beautifully grilled steak!

  12. I love chimichurri, this is just what I’m craving for dinner tonight!

  13. When I read the title I wondered if Bill would eat it! I haven’t had the pleasure of tasting Chimichurri but I look forward to it.

  14. I think I’m going to try your recipe for the next barbecue, looks fantastic ! Well done Liz, ketchup is better in the fridge 😉

  15. Just got some flank steak with a side of chimichurri sauce to go from Texas de Brazil and it was delicious. I Google the recipe and your site came up. Can’t wait to check out your other recipes

  16. This looks wonderful. I’m looking forward to making this. So fun, I think I have everything~!
    Thanks Liz~!!

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