Flank Steak with Chimichurri Sauce
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 Grilled Flank Steak. Perfect for a summer meal!
Why You Must Make Chimichurri Steak
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.
- It’s a wonderful way to shake up your grilled flank steak, especially for company.
- Once you taste chimichurri, you’ll want to try it on beef, chicken, and more!
- It can be your introduction to Argentinian cuisine!!!
How to Make Chimichurri
Whizzed up in the blender, this chimichurri sauce is ready in a matter of minutes. Here’s the process:
- Place all ingredients except oil into the blender.
- Process until finely chopped, stopping and scraping down the sides as needed.
- With the motor running, slowly add the oil.
- Scrape down the sides of the bowl and pulse a few times to combine.
- Transfer the sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavors to meld.
- Before serving, stir, taste, and adjust the seasonings as needed.
How to Cook Flank Steak
- Season well or marinate. For this recipe, homemade taco seasoning and a drizzle of olive oil worked well.
- Grill for about 6 minutes per side for medium-rare. Pull it off the grill about 10 degrees under your desired temperature, and cover with foil to let the juices redistribute. Carryover cooking time will bring it to temperature.
- After a short resting stint, slice the meat on the diagonal and top it with this gorgeous herb sauce. Such an outstanding pairing with beef!
- Cutting the meat across the grain (instead of following the direction of the meat fibers/striations), makes for nice tender slices.
- Serve drizzled with the chimichurri sauce.
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! This fabulous Tiger Sauce would be a delicious bonus offering to serve with your beef.
Frequently Asked Questions
Chimichurri is a thick herb sauce that is a common condiment in Argentina. It’s a mixture of olive oil, vinegar, finely chopped parsley and oregano, onion, garlic, salt, black pepper, and cayenne pepper. Variations, like this recipe, may contain cilantro.
It’s wonderful on grilled meat, especially beef, and chicken. It’s also terrific paired with steamed vegetables, roasted meat, and tuna.
Yes! Fine Cooking makes a version with Parsley and half as much Oregano. Just make sure you use at least two herbs in your chimichurri for a more complex flavor.
Not all versions contain cilantro, but since I’m a fan, I included that along with some Italian (flat-leaf) parsley, and oregano.
You May Also Like:
- Carne Asada Tacos from Foodie with Family
- Grilled Cuban Flank Steak from Kalyn’s Kitchen
- Grilled Tenderloin with Garlic Herb Butter
- Beef Teriyaki Kabobs
- Mozzarella Stuffed Meatballs
- Filet Mignon with a Red Wine Sauce
- Plus, How to Grill the Perfect Steak
- More Beef Recipes
Chimichurri Sauce
A flavorful, spicy, herb sauce that's wonderful over grilled meats.
Ingredients
- 1 bunch of fresh Italian parsley (leaves only)
- 4 garlic cloves, minced
- ¼ cup packed fresh oregano leaves
- ½ cup fresh cilantro leaves
- 3 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- 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.
- With the motor running, slowly add the oil.
- Scrape down the sides of the bowl and pulse a few times to combine.
- Transfer the sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavors to meld.
- Before serving, stir, taste, and adjust the seasonings as needed.
Notes
The chimichurri will keep in the refrigerator for up to 1 week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 269mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g
19 Comments on “Flank Steak with Chimichurri Sauce”
This turned out really good! A new staple sauce at my house!
This looks wonderful. I’m looking forward to making this. So fun, I think I have everything~!
Thanks Liz~!!
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
I’m so glad you enjoyed it, Carol! Thanks for stopping by 🙂
I think I’m going to try your recipe for the next barbecue, looks fantastic ! Well done Liz, ketchup is better in the fridge 😉
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.
I love chimichurri, this is just what I’m craving for dinner tonight!
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!
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 🙂
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. 😀
I love chimichurri so much! I often pair it with tacos.
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!
we love chimichurri!!! beautiful presentation Liz, this is my husband’s favorite kind of meal.
wouldnt have to twist my arm to eat this delicous meal!
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!!!
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.
A vibrant option indeed! Sounds good:@)
That speaks volumes if the ketchup stayed in the refrigerator. Definitely intrigued to taste the gift of Argentina! =)