Flank Steak with Chimichurri Sauce

by | Jul 8, 2015 | All, Main Dishes

Fresh herbs from the garden make this Flank Steak with Chimichurri Sauce my favorite way to eat steak in the summertime.

Flank Steak with Chimichurri Sauce Grilling season is in full swing in Minnesota and I am sharing one of my favorite go-to recipes for the grill: Flank Steak with Chimichurri Sauce. Flank steak is one of my favorite cuts of beef (unless we are talking ribeye slathered with Gorgonzola Butter).

 My friend, Sarah, shared this recipe with me several years ago, and it has since become a staple on our summer menu. The chimichurri sauce is full of summertime flavors (think herbs, shallots, olive oil, lemon juice) and is so easy to tailor to your individual tastes and the ingredients you have on hand or in your herb garden. I love recipes that don’t require me to run to the grocery store when I am out of something.

Tip: Marinating the meat is key to keeping flank steak tender. You can marinate it as little as 4 hours and get great flavor, but 8-24 is ideal.

The chimichurri sauce does double duty in this dish serving as the marinade and dipping sauce. It’s bright, flavorful and fresh – a perfect deviation from the traditional soy marinades you see. And even though it’s green, kids love it, too. Even better? It’s great for a feeding a crowd. I can have my meal prep done ahead of time, and it’s easy to grill in large quantities. Serve it with some Crispy Smashed Potatoes and a salad, and you have a fabulous meal with a little twist on the ordinary.

Flank Steak with Chimichurri Sauce -Fresh herbs from the garden make this Flank Steak with Chimichurri Sauce my favorite way to eat steak in the summertime.

Yield: 4-6

Flank Steak with Chimichurri Sauce

Flank Steak with Chimichurri Sauce

A marinade and sauce that is packed with herbs!

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients

  • 2 tablespoons minced garlic
  • 1/3 cup red wine vinegar
  • 2 shallots, minced
  • Juice of 1 lemon
  • 2/3 cup chopped fresh parsley
  • 2/3 cup chopped fresh cilantro
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 cup olive oil
  • 1 3/4 to 2 pounds of flank steak

Instructions

  1. In the bowl of a food processor, combine the garlic, vinegar, shallots, lemon juice, parsley, cilantro, basil, and oregano. Pulse until well blended. almost pureed. Add the black pepper, salt and crushed red pepper. Mix well. Add with olive oil in a steady stream and mix well. Remove 1 cup of the sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temp for up to 6 hrs.
  2. Season the steak with salt and pepper and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 4 to 12 hours.
  3. Let steak come to room temperature before grilling, remove from refrigerator and set on counter for 30 minutes.
  4. Preheat grill to medium high heat.
  5. Place the steak on the hot grill and grill for 3 minutes per side. Let rest for 10 minutes before serving. Slice across the grain and serve with the reserved chimmichurri sauce.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 633Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 119mgSodium: 270mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 43g
Flank Steak with Chimichurri Sauce -Fresh herbs from the garden make this Flank Steak with Chimichurri Sauce my favorite way to eat steak in the summertime.

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5 Comments

  1. Avatar

    Thank you for sharing your delightful recipe. I actually made this tonight. I love that you are not afraid to season in with lots of fresh herbs. However I found the sauce to be too lemony and perhaps too much vinegar as well. Otherwise, delicious!!!

    Reply
    • Avatar

      Hi Jessica- Thanks for your note and feedback. Those are easy things to change next time you make it! Fresh herbs are so flavorful, aren’t they? Enjoy!

      Reply
  2. Avatar

    Am I totally lame if I haven’t tried chimichurri yet? I hope I’m not banned from the food world! It’s not that I don’t want to… I just haven’t gotten around to it yet! It looks amazing though! Definitely a must before the end of summer… or 2015 lol.

    Reply
  3. Avatar

    I just made a chimmichuri sauce the other night, SO good! I only used two herbs, so I’m sure yours is much more complex. Looks delicious!

    Reply

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