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Dig into a plate of juicy steak topped with a vibrant green chimichurri that wakes up your taste buds. The grilled flank steak gets drenched in a punchy herb-packed sauce loaded with fresh parsley and a kick of red wine vinegar. Whip everything up fast and let these big lively flavors turn a weeknight or BBQ with friends into something special.
At our place we make this every time there’s something to celebrate. The bold green sauce just pops and makes an ordinary steak dinner way more fun and memorable.
Colorful Ingredients
- Crushed red pepper flakes: Adds a spicy kick and some color, toss in if you're a fan of heat
- Salt and pepper: Rounds out all the flavors, kosher salt and cracked pepper do the trick
- Dried oregano: Gives earthy herby depth, pick a fragrant blend
- Extra virgin olive oil: Brings everything together, use one that's fruity for best taste
- Red wine vinegar: Just-right tang, grab your favorite for the sauce since you’ll taste it
- Garlic: Big, bold garlic flavor shines here—fresh is best
- Fresh parsley: Bright freshness and gorgeous color, go for crisp green bunches
- Flank steak: Thick and juicy, about one pound with streaks of fat for tenderness
Easy Step-by-Step Guide
- Douse the Steak with Chimichurri:
- Spoon loads of the green sauce over the sliced meat laid out on a plate. Try to spread it so every slice is covered in tangy herby goodness.
- Let the Steak Rest:
- Once you’re done grilling, set the steak aside for five minutes. This lets the juices settle back in and keeps it moist when you slice.
- Get Grilling:
- Slap your steak onto those hot grates. Leave it alone for about four or five minutes to get a nice crust, then flip for another four to five minutes for medium rare. Pressing down isn’t needed—this keeps every drop of juice inside.
- Heat Your Grill Up:
- Start your grill or grill pan on medium high. Aim for around four hundred degrees if you have a thermometer. Give the grates a quick brush with some oil so nothing sticks.
- Dress Up the Steak:
- Put the steak on a cutting board and sprinkle both sides with lots of salt and black pepper. Let it hang out at room temp for about thirty minutes. This helps the flavors get all the way in and keeps the steak even as it cooks.
- Whip Up That Chimichurri:
- Chuck parsley, garlic, vinegar, oregano, salt, pepper, and crushed red pepper into a food processor. Blitz until everything’s chopped small but not mushy. Pour the olive oil in slowly while it’s running so the sauce stays a bit chunky and light. Scrape the sides and give it another quick mix to blend everything together.
I love the way those bits of parsley and garlic stick to every juicy piece of steak. When we made this for a backyard party, our buddies were already demanding the details before we even sat down to eat.
Storing Leftovers
If you have steak left, stash it in a sealed container in the fridge—it’ll be good for two to three days. Toss leftover chimichurri in a jar with a lid and keep it chilled for tomorrow’s sandwiches or as a marinade. Want to freeze the steak? Wrap tightly and let it thaw in the fridge before warming it up.
Switch-Ups for Ingredients
Mix curly and flat parsley for some cool texture. Hate parsley? Swap in cilantro or go half and half for a twist. No red wine vinegar? White wine vinegar or even lemon juice will do—just taste as you go to get it right.
Serving Ideas
Pair your steak with grilled veggies, roasted potatoes, or grab some crusty bread to scoop up all that green sauce. Or keep it chill by tucking slices into tortillas with avocado and lettuce for a tasty taco.
Where It Comes From
This classic Argentinian sauce has always been the star at barbecue feasts called asados. Every group puts their own twist—sometimes more garlic, other times extra oregano. It’s all about bringing everyone together and having a good time.
Frequently Asked Cooking Questions
- → What's the best way to keep the steak tender and juicy?
Let your flank steak sit at room temp before hitting the grill. After cooking, slice it thin against the grain so it stays nice and soft.
- → Is it okay to make chimichurri ahead of time?
You totally can mix up chimichurri a day early. Let it chill in the fridge so the flavors get even better.
- → Which other beef cuts can I use?
If flank's not around, skirt steak or sirloin also work great and taste awesome grilled with chimichurri.
- → Will the chimichurri sauce be spicy?
This sauce is pretty gentle on the heat, but you can toss in more red pepper flakes if you want it hotter.
- → Does the steak need marinating before grilling?
Marinade isn't a must. Just be sure to salt and pepper both sides for the best flavor boost.