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Easy Chimichurri Steak Recipe

Grill juicy flank steak and top it with garlicky herb chimichurri. A quick Argentine-style chimichurri steak recipe ready in 15 minutes plus marinating.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, lunch, Main Course
Cuisine Argentine, South American

Ingredients
  

  • 1.5 lbs flank steak
  • 1 cup packed fresh parsley finely chopped
  • ½ cup packed fresh cilantro finely chopped
  • 4 cloves garlic finely minced
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tbsp dried oregano
  • ½ - 1 tsp red pepper flakes
  • Salt and pepper to taste

Instructions
 

  • (Optional) Marinate the Steak: In a bowl, whisk together with Worcestershire sauce, Soy sauce, Lemon juice/zest, Salt, and Pepper. Add Chimichurri to the marinade for even more flavor. Place the steak in a ziplock bag or airtight container and pour the marinade over it. Allow to marinade for at least 30 minutes, or up to 4 hours in the refrigerator.
  • Prepare the Chimichurri: In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper.
  • Mix well: Stir until well combined. Taste and adjust seasonings as needed. Let sit for at least 15 minutes.
  • Preheat grill to medium-high heat (450°F/232°C).
  • Season steak with salt and pepper.
  • Grill steak for 3-5 minutes per side for medium-rare (130-135°F/54-57°C) or 5-7 minutes per side for medium (135-145°F/57-63°C).
  • Check internal temperature. Use a meat thermometer to ensure perfect doneness!
  • Rest steak for 10 minutes before slicing against the grain.
  • Place the Chimichurri Steak on a platter and Garnish generously with chimichurri sauce and serve immediately

Notes

 
  • Resting is key: Always let the steak rest for 10 minutes after grilling to keep it juicy.
  • Make ahead: Chimichurri sauce tastes even better after sitting for a few hours or overnight.
  • Adjust heat: Add more or less red pepper flakes depending on your spice preference.
  • Oil matters: Use high-quality extra virgin olive oil for the best flavor.
  • Cut against the grain: This ensures tender slices of flank steak.