Flank Steak with Chimichurri
Perfectly grilled, juicy flank steak, sliced thin and topped with a vibrant, zesty chimichurri sauce. This classic combination of tender beef and a fresh herb sauce is a flavor-packed main course ready in under 30 minutes.
For 4 servings
Prepare the chimichurri sauce.
In a small bowl, combine the finely chopped parsley, minced garlic, dried oregano, and red wine vinegar. Stir in the red pepper flakes, salt, and pepper. Slowly whisk in the 4 tablespoons of olive oil until combined. Set aside to let the flavors meld.
TIPFor the best flavor, make the chimichurri 20-30 minutes before serving.Prepare the steak for grilling.
Pat the flank steak dry with paper towels. Rub the teaspoon of olive oil all over the steak, then season both sides generously with salt and black pepper. Let it sit at room temperature for about 15 minutes before grilling.
Grill the flank steak.
- Preheat your grill or a cast-iron grill pan over high heat.
- Place the steak on the hot grill.
- Cook for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C).
- Adjust cooking time by a minute or two per side for your desired doneness.
TIPAvoid pressing down on the steak as it cooks, which can squeeze out the juices.Rest the steak before slicing.
Transfer the grilled steak to a cutting board and let it rest for 10 minutes. Tenting it loosely with foil will keep it warm.
TIPResting is crucial. It allows the juices to redistribute throughout the meat, ensuring a tender, juicy steak.Slice the steak and serve with chimichurri.
Using a sharp knife, slice the steak thinly against the grain. Arrange the slices on a platter and spoon the fresh chimichurri sauce over the top. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing against the grain is essential for flank steak. Look for the direction of the muscle fibers and cut perpendicular to them.
- 2Letting the steak come to room temperature before grilling ensures it cooks more evenly.
- 3A meat thermometer is the most reliable way to check for doneness and avoid overcooking.
- 4You can store leftover chimichurri in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Healthy
To reduce fat, use only 3 tablespoons of olive oil in the chimichurri and ensure all visible fat is trimmed from the steak before cooking.
quickQuick
Use a high-quality store-bought chimichurri sauce to save time on chopping herbs and garlic.
high proteinHigh protein
Increase the portion size of the flank steak to 6 oz (170g) per person to boost the protein content.
Why this is on our healthy list.
High-Quality Protein
Flank steak is an excellent source of complete protein, which is essential for muscle building, repair, and overall body function.
Rich in Iron
Beef is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Heart-Healthy Fats
The chimichurri sauce uses extra virgin olive oil, which is rich in monounsaturated fats that support cardiovascular health.
Antioxidant Power
Fresh parsley and garlic in the chimichurri are packed with antioxidants that help fight inflammation and protect cells from damage.
Frequently asked questions
Yes, it can be a very healthy meal. Flank steak is a lean source of high-quality protein and iron. The chimichurri is made with fresh herbs, garlic, and healthy fats from olive oil.