Flank Steak and Chimichurri Sauce

Its been a very busy past few weeks for me. From traveling for a friend’s bachelorette party, to packing, to moving in 6 days, I’ve been pretty swamped. Yesterday we wanted a simple supper that wouldn’t require tons of cooking time or the oven/crock pot. It’s been in the 90’s all week, with humidity pushing us over 110 several days. This dinner took 6 minutes to cook and was as simple as can be.

I hadn’t tried making a chimichurri prior to this recipe. It’s pretty much a Latin version of pesto without the pine nuts or Parmesan. I really liked the condiment- it was light, bright, and refreshing. I would easily make it again to top any sort of beef, pork, or even fish.

Flank Steak with Chimichurri


  • 1 1/2 pounds flank steak
  • 1 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • fresh ground pepper
  • 1 1/4 tsp kosher salt
  • 2 packed tbsp parsley, finely chopped (no stems)
  • 2 packed tbsp chopped cilantro
  • 2 tbsp red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh black pepper
  • 1/8 tsp crushed red pepper flake or more to taste


  1. Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
  2. For the chimichurri, combine the red onion, vinegar, salt and olive oil and let it sit for about 5 minutes. Add the remaining ingredients. Mix all ingredients together. (Note: this tastes best when you chop the onions by hand rather than in a food processor, not sure why but trust me)
  3. Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with the chimichurri sauce.
  4. We served ours as lettuce wraps with a touch of sour cream, but the steak would make a great taco or just as is too!

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