Chimichurri Flank Steak

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Ready to kick your steak game into high gear? Then you came to the right place. Chimichurri sauce is such an amazing flavor profile and goes so well with steak. The sauce a little zip from the red pepper flakes, and a little zing from the fresh lemon zest. This recipe for Chimichurri Flank Steak is going to be repeat at your house, I’m sure of it.

Chimichurri Flank Steak

I love using flank steak to feed the whole family. Its so much less prep work than individual steaks for everyone. It is a leaner cut of meat, but it has great flavor. For this particular recipe, I didn’t marinade the steak, like I normally would for flank. I really wanted the majority of the flavor to come from the chimichurri sauce.

Chimichurri Flank Steak

If you are new to Chimichurri sauce, let me give you a little background. It is a sauce found in Argentinian and Uruguayan cuisine. Since it’s an uncooked sauce, some add it to recipes, but most use it as a sauce or condiment (like this recipe). I, personally prefer green chimichurri, but you can find red versions as well. The red version is made with roasted red peppers.

Chimichurri Flank Steak

When I made this steak, I added it to a sort of tex-mex bowl. Using my Sweet Bell Pepper Pilaf as a base. Topped with some black beans (that I cooked with cumin and green chilies). And finally some slices of steak and a ladle of chimichurri on top. It was a great balanced meal that the whole family loved. The steak would also be great with some grilled corn on the cob or veggies.

Now Let’s Get Cookin’!


Chimichurri Flank Steak

A simple grilled flank steak with a burst of flavor from fresh Chimichurri sauce
Course Main Course, Sauce
Cuisine American, Argentinian
Keyword chimichurri, flank steak, hot sauce, steak
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6


  • 1 Food Processer
  • 1 Grill


  • 3 lb Flank Steak
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Cumin

For the Chimichurri

  • 1 bunch Fresh Parsley stems removed
  • 1 bunch Fresh Cilantro stems removed
  • 1 bunch Fresh Oregano stems removed
  • 1 Medium Lemon zest & juice
  • ½ cup Oil
  • 6 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes


  • Add all chimichurri ingredients to food processor (or blender). Blend until ingredients are fully combines and chopped. (You can leave a little chunky or go all the way smooth – up to you). Set aside while you prepare the steak.
  • Preheat grill to Medium-high heat.
  • Combine seasonings for steak and then sprinkle on both sides of flank steak.
  • Add steak to hot grill. Cook for 8-10 minutes on each side (this will make the steak medium, adjust to desired level of doneness).
  • Remove steak from grill and let rest at least 5 minutes before slicing. Pour chimichurri over the top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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4 thoughts on “Chimichurri Flank Steak

  1. Michele Morin – Warren, Maine – Michele Morin is a Bible teacher, writer, reader, and gardener committed to the truth that women can become confident Christ-followers and students of God's Word. She has been married to an unreasonably patient husband for thirty-plus years, and together they have four sons, four daughters-in-love, and five adorable grandchildren. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks, and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook, Instagram, Twitter.
    Michele Morin says:

    Absolutely new to me, but sounds SO good!

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