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!

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

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!!!

Frequently Asked Questions

What is Chimichurri?

Chimichurri is a thick herb sauce that is a common condiment in Argentina. It’s a mixture of olive oil, vinegar, and finely chopped parsley, oregano, onion, garlic, salt, black pepper, and cayenne pepper. Variations, like this recipe, may contain cilantro.

What Do You Eat with Chimichurri?

It’s wonderful on grilled meat, especially beef, and chicken. It’s also terrific paired with steamed vegetables, roasted meat, and tuna.

Can you Make Chimichurri without Cilantro?

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, or flat-leaf, parsley, and oregano.

 Chimichurri Sauce in a glass jar

How to Make Chimichurri

Whizzed up in the blender, this chimichurri sauce is ready in a matter of minutes. Here’s the process:

  1. Place all ingredients except oil into the blender.
  2. Process until finely chopped, stopping and scraping down the sides as needed.
  3. With the motor running, slowly add the oil.
  4. Scrape down the sides of the bowl and pulse a few times to combine.
  5. Transfer sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavors to meld.
  6. 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 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!

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

More Recipes You’ll Love:

Grilled Flank Steak with Chimichurri Sauce | A fabulous, spicy herb topping for your beef!

Chimichurri Sauce

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

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

Ingredients

  • 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

Instructions

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

Notes

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

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 269mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g

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