Flank Steak with Argentenian Chimichurri

Chimichurri is a South American fresh herb and garlic sauce that creates the perfect marinade and after-grill drizzle for this savory steak. Serve it with roasted potatoes and salad for a hearty dinner, or tuck inside tacos for a fun weeknight supper.

Prep Time: 10 mins, plus time to marinate
Cook Time: 10-15 mins
Yield: 4 servings



  • 1 small bunch parsley, stems removed
  • 2 TB olive oil
  • 6 cloves garlic
  • 1 TB fresh oregano
  • 1 TB red wine vinegar
  • ¼ tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Flank Steak

  • 1 lb flank steak, trimmed
  • 1 tsp kosher salt
  • 1/8 tsp black pepper



Puree all chimichurri ingredients. Rub 3 TB on steak and reserve remaining for drizzle. Marinate for 8-24 hours. Preheat a grill or grill pan over high heat and coat with cooking spray. Wipe marinate off steak, pat dry with paper towel, and season with additional 1 tsp kosher salt and 1/8 tsp black pepper. Grill steak for 5-7 minutes per side or until medium rare. Let rest for a few minutes before slicing against the grain. Serve drizzled with reserved chimichurri.