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Sliced grilled flank steak served on a black plate with green herb chimichurri sauce on top, accompanied by parsley and a bowl of sauce.
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Chimichurri Steak Recipe

This is what happens when bright, herbaceous magic meets perfectly grilled meat – and it's about to ruin you for all other steak dinners. We're talking flank steak with those gorgeous crosshatch grill marks you see in steakhouses, sliced against the grain and absolutely drowning in our legendary chimichurri that we call "magic sauce" for a reason.
Prep Time10 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Argentinian, South American
Servings: 8 servings
Calories: 244kcal
Author: Brittany Lauren

Equipment

  • Grill (charcoal or gas) with a two-zone fire setup
  • Long grilling tongs
  • Instant-read thermometer
  • Wire rack + sheet pan (for resting/seasoning)
  • Sharp chef’s knife

Ingredients

For the chimichurri:

  • 1 cup fresh Italian parsley finely chopped
  • 4-5 garlic cloves minced
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil + more if needed to thin the sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

For the steak:

  • 1.5-2 lbs flank steak or skirt steak
  • Salt and pepper
  • Oil for grilling

Instructions

Make the chimichurri:

  • Combine all chimichurri ingredients in a bowl.
  • Let it sit at room temperature for at least 1 hour, or refrigerate overnight to let the flavors really come together.
  • Pull it out of the fridge at least 1 hour before serving.
    A glass bowl with a metal whisk contains a green herb chimichurri on a wooden surface.

Prep the steak:

  • Remove your steak from the package and pat it dry with a paper towel.
  • Season both sides liberally with salt and rest the steak on a wire rack placed over a baking sheet in the fridge for at least 2 hours.
    A raw, seasoned flank steak rests on a wire rack placed over a metal baking sheet on a wooden surface.

Grill the steak:

  • Before cooking, let the steak sit at room temperature for 30 to 45 minutes.
  • Meanwhile, preheat your grill to high heat with a two-zone fire and clean and oil the grates.
  • Gently place your steak on the hot side of the grill; you should hear a sizzle the moment it hits the grates.
    A raw flank steak with scored surface is placed on a grill above visible flames and metal grates.
  • Grill for 2 to 3 minutes, then rotate the steak 90 degrees with long grilling tongs to create crosshatch grill marks.
  • Then flip and grill for another 3 to 4 minutes, or until the steak reaches 130°F for medium-rare, or longer for your desired internal temperature.
  • Transfer the flank steak to a cutting board and rest, tented with foil, for 10 minutes.

Serve:

  • Slice thinly against the grain at a 45-degree angle.
  • Arrange on a platter and spoon the chimichurri generously over top.

Notes

  • Choose your cut: Skirt steak has more marbling and big beefy flavor, while flank is leaner but still delicious. But, being honest, this sauce works on any cut of steak. 
  • Season early: Salt at least 2 hours ahead for deeper flavor and better texture.
  • Set up two zones: A hot side for searing, a cooler side for finishing the steak without burning.
  • Crosshatch sear: Rotate the steak 90° after 90 seconds for those picture-perfect grill marks and more caramelization.
  • Resting counts: A 1½–2 lb steak will rise or fall 3 to 5°F while resting. Tent with foil for 10 minutes to lock in juices.
  • Chimichurri tweak: Add extra chili flakes or minced fresh chili if you like more heat.
  • Slice smart: Always slice thinly against the grain at a 45-degree angle for tender bites.
  • Bright balance: The vinegar in chimichurri cuts through the richness of the steak. Don’t skip it.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 1g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 51mg | Sodium: 343mg | Potassium: 349mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 674IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2mg