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A perfectly grilled steak generously topped with vibrant chimichurri sauce.

Best way to grow tender Chimichurri Steak

This recipe guides you through preparing a tender steak with a vibrant chimichurri sauce. It's an easy-to-follow meal perfect for a flavorful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chimichurri:
  • 1 cup fresh parsley packed
  • 0.5 cup fresh cilantro packed
  • 4 garlic cloves minced
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Steak:
  • 1.5 lbs flank steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
For Serving:
  • lime wedges optional
  • crusty bread optional

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl

Method
 

Make the Chimichurri
  1. Finely chop parsley, cilantro, and garlic then combine in a bowl.
  2. Whisk in red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, and pepper until well combined.
Prepare and Cook the Steak
  1. Pat the flank steak dry and season generously with olive oil, salt, and black pepper on both sides.
  2. Preheat a grill or cast-iron skillet to medium-high heat and sear the steak for 4-6 minutes per side for medium-rare.
  3. Remove the steak from heat and let it rest for 5-10 minutes before slicing against the grain into thin strips.
Serve
  1. Spoon the chimichurri generously over the sliced steak.
  2. Serve immediately with optional lime wedges and crusty bread.

Notes

For best flavor, make the chimichurri at least 30 minutes in advance to allow the flavors to meld. Adjust red pepper flakes to your spice preference. A meat thermometer can be used to ensure desired doneness for the steak; 130-135°F for medium-rare.