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Juicy grilled steak topped with fresh chimichurri sauce on a wooden cutting board. Perfect for summer barbecue recipes.

Chimichurri Steak

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Argentinian
Servings 4 servings
Calories 493 kcal

Ingredients
  

  • 1 1/2 pounds flank steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley finely chopped
  • 1/4 cup fresh oregano finely chopped
  • 3 cloves garlic minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes optional

Instructions
 

  • Season the flank steak with kosher salt and black pepper on both sides.
    Raw beef steak on white cutting board with salt or seasoning, on textured concrete surface.
  • Preheat your grill or skillet over medium-high heat.
  • Grill the steak for about 5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
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  • While the steak is grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes, if using. Mix well until all ingredients are incorporated.
    Chimichurri sauce in a yellow bowl with a spoon on a textured white surface.
  • Once the steak is cooked to your liking, remove it from the heat and let it rest for about 5 minutes. This helps the juices redistribute throughout the meat.
  • Slice the steak against the grain into thin strips.
  • Serve the sliced steak with a generous amount of chimichurri sauce drizzled over the top.
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Nutrition

Calories: 493kcalCarbohydrates: 4gProtein: 37gFat: 36gSaturated Fat: 7gSodium: 691mgFiber: 2g
Keyword chimichurri steak sandwich
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