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flank steak sliced with sauce and garnish
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Easy Chimichurri Flank Steak

This Easy Chimichurri Flank Steak will take grilling to the next level. Zesty and sharp, this Chimichurri marinade is the perfect way to dress up a great cut of beef. Save a little for the perfect finishing sauce!
Course Dinner, Main Dish
Cuisine South American
Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour
Servings 4 People
Calories 420kcal
Author Diana Reis

Equipment

  • Outdoor Grill or Cast Iron Pan

Ingredients

  • 2 Pounds Flank Steak skirt steak or tri tip strips are good substitutions
  • 2-3 Cloves Garlic
  • ¼ Red Onion
  • 1 ½ Cups Flat Leaf Parsley stems removed
  • 3 Tablespoons Olive Oil
  • 2 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • ½ Teaspoons Red Pepper Flake
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Instructions

  • Start by washing the bundle of fresh parsley and removing the stems. Place the parsley, fresh garlic cloves, red onion, lemon juice, red wine vinegar, olive oil, red pepper flakes, salt, and pepper into the bowl of a food processor.
  • Blend the chimichurri ingredients together until you have a coarse mixture.
  • Separate ¼ cup of chimichurri to be used for steak marinade. Place the remainder in a small bowl to use as a finishing sauce.
  • Place steak into a food storage bag. Add the chimichurri marinade. Then, close the bag and massage the marinade into the meat. Let the steak marinade for at least 30 minutes, but no more than 2 hours. (If you are going to use the steak within 30 minutes, leave it on the counter so that the steak will be room temperature when you start cooking.)
  • Heat your grill or cast iron pan to a medium-high heat. Place the marinated flank steak flat on the preheated grill. (Now leave it alone!)
  • Let the meat cook for about 5-7 minutes on the first side.
  • Then, turn the steak over and cook the other side for another 5-7 minutes. (The meat should come cleanly away from the grill and have started to brown.)
  • Use a meat thermometer to check for the desired internal temperature. Then, remove it from the heat and cover with foil.
  • Let the steak rest for 10 minutes. If you like your steak more rare, take it off the grill a few degrees lower than the desired doneness because the temperature will rise 5+ degrees while it rests.
  • Cut the rested Flank Steak against the grain into one inch strips. Add some extra chimichurri sauce to the meat and serve.

Notes

How to Cut Flank Steak
Flank Steak has a distinct and noticeable grain that runs along the steak in distinct parallel lines. This would be the lines you see on the meat that follow one direction. To get the best result, you must cut against the grain (the opposite direction) of the meat. This will shorten the muscle fibers and make the steak tender and easy to chew.  If you cut following the grain, the result will be chewy tough flank steak. 
Before you slice, rest the meat on a cutting board for at least 10 minutes to let the juices stabilize. Then, use a sharp knife to cut thin strips of the flank steak going directly against the grain.
What cuts can I substitute for flank steak?
There are a few cuts that can be used in place of steak. Look for Flat Iron, Hanger, or Skirt Steak. 
What is Chimichurri?
Chimichurri is a condiment that is very popular all over South America. There are many versions and variations of this uncooked sauce. It is great to use as a marinade or dipping sauce. Generally, it has parsley, vinegar, garlic, onions, olive oil, and pepper flakes. 
Expert Tips
  • Take your steak out of the refrigerator about 30 minutes prior to grilling. Getting some of the chill out of the meat will help it cook more evenly.
  • Do not fiddle with your steak once you place it on the grill. Let it cook undisturbed until you are ready to turn the meat.
  • Use all of your senses to cook a perfect steak.
  • Make sure your grill or pan is hot before you put the meat on. You should hear a sizzle as you place your meat onto the hot pan.
  • The cook time will vary depending on the thickness of the steak. Watch the meat as it cooks. You will notice color moving up the sides of the steak as the heat moves to the center of the cut.
  • Use your sense of smell as well. As the marinated steak gets closer to done, the aroma will get stronger and you should be able to smell some of the charred spices distinctly. 

Nutrition

Calories: 420kcal | Carbohydrates: 3g | Protein: 50g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 720mg | Potassium: 929mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1971IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 5mg