The first time I made chimichurri, I thought, “Why haven’t I been putting this on everything?” It's fresh, tangy, and turns a simple steak into something crave-worthy. Now, whenever the grill’s on, this flank steak and chimichurri combo is my go-to — quick enough for a Tuesday, impressive enough for guests.

Grilled Flank Steak with Chimichurri Recipe

Ingredients:

For the Steak:

• 1½–2 lbs flank steak

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

For the Chimichurri Sauce:

• 1 cup fresh parsley (packed)

• 2–3 garlic cloves

• 2 tbsp red wine vinegar

• ½ cup olive oil

• ½ tsp salt

• ¼ tsp red pepper flakes (optional)

• 1 tbsp fresh oregano (or 1 tsp dried)

• Juice of ½ lemon (optional for brightness)

 Instructions

 1. Prep the Steak:

1. Pat the steak dry and rub both sides with olive oil.

2. Season with salt, pepper, and garlic powder.

3. Let it sit at room temp for 20 minutes before grilling.

 2. Make the Chimichurri:

1. Add parsley, garlic, oregano, red pepper flakes, salt, and vinegar to a food processor.

2. Pulse a few times until finely chopped.

3. Slowly add olive oil while pulsing until it’s well combined but still textured.

4. Stir in lemon juice if using. Taste and adjust salt or vinegar.

 3. Grill the Flank Steak:

1. Preheat grill to high heat (around 450°F).

2. Grill steak 4–5 minutes per side for medium-rare (or longer for preferred doneness).

3. Transfer to a cutting board and let rest 5–10 minutes.

4. Slice & Serve:

• Slice the steak thinly against the grain for tenderness.

• Spoon chimichurri sauce generously over the top.

• Serve with grilled veggies, rice, or roasted potatoes.

Nutrition (Per Serving, Approximate):

Calories: 430
Protein: 35g
Carbs: 2g
Fat: 32g
Sugar: 0g
Fiber: 0.5g