Flank Steak with Chimichurri Sauce

Lesley Baradel

Flank Steak with Chimichurri Sauce

Chimichurri sauce is a flavorful sauce made from parsley and vinegar that elevates flank steak to a whole other level.
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Prep Time 5 mins
Cook Time 10 mins
Marinate and Resting Time 25 mins
Total Time 40 mins
Course Beef
Cuisine American, Mexican
Servings 4
Calories 307 kcal


  • 1 cup fresh flat-leaf parsley leaves, loosely packed
  • 1 Tbsp fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • 4 tsp sherry vinegar or white wine vinegar
  • 1/4 tsp crushed red pepper
  • 2 tsp garlic minced (about 4 cloves)
  • 2 green onions coarsely chopped
  • 1 lb flank steak
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground


  • Place parsley, oregano, olive oil, vinegar, red pepper, garlic and green onions in a food processor. Pulse until well combined.
  • Season the flank steak on both sides with the salt and pepper. Take 2 tablespoons of the chimichurri sauce and spread on both sides of the flank steak. Let marinate at room temperature for about 15 minutes while grill heats to medium-high heat.
  • Grill flank steak for 4 minutes on each side, or until desired degree of doneness. Put steak on a cutting board and allow to rest for 10 minutes before cutting across the grain into thin slices. Serve with remaining chimichurri sauce.


Calories: 307kcalCarbohydrates: 2gProtein: 26gFat: 21gSaturated Fat: 5gCholesterol: 72mgSodium: 304mgFiber: 1g
Keyword flank steak, parsley
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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