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Easy Chimichurri Steak

A simple yet flavor-packed dish featuring tender flank steak topped with a zesty chimichurri sauce, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley, chopped Use flat-leaf parsley for the best flavor.
  • 4 cloves garlic, minced Adjust based on garlic preference.
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar or lemon juice Lemon juice can be used for a non-alcoholic option.
  • 1 tsp red pepper flakes Adjust for spice level.
  • Salt and pepper to taste
For the Steak
  • 1 lb flank steak Can substitute with sirloin or ribeye.

Method
 

Preparation of Chimichurri Sauce
  1. In a bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar (or lemon juice), red pepper flakes, salt, and pepper. Mix well until all ingredients are thoroughly combined. Set aside to allow the flavors to meld.
Cooking the Steak
  1. Preheat your grill or skillet over medium-high heat.
  2. Season both sides of the flank steak with salt and pepper.
  3. Once the grill is hot, place the steak on it and let it sear for about 5-6 minutes per side, depending on your preference for doneness. For medium-rare, aim for an internal temperature of 135°F.
  4. Once cooked, take the steak off the heat and let it rest for 5-10 minutes to allow the juices to redistribute.
  5. Slice against the grain to ensure maximum tenderness.
Serving
  1. Drizzle the chimichurri sauce over the sliced steak and serve extra sauce on the side for guests.

Notes

For substitutions, sirloin or ribeye can be used instead of flank steak. Avoid overcooking by using a meat thermometer.