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!
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!
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!
More Recipes You’ll Love:
- Carne Asada Tacos from Foodie with Family
- Grilled Tenderloin with Garlic Herb Butter
- Grilled Cuban Flank Steak from Kalyn’s Kitchen
- Beef Teriyaki Kabobs
- Mozzarella Stuffed Meatballs
- Filet Mignon with a Red Wine Sauce
- Plus, How to Grill the Perfect Steak
- More Beef Recipes
- 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
- 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 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.
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