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Flank Steak with Chimichurri Sauce


For Chimichurri Sauce:

  • 1 cup fresh Italian Parsley (packed)
  • 1/3 cup Extra Virgin Olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup Cilantro (packed)
  • 3 cloves fresh garlic, peeled
  • 3/4 teaspoon dried crushed Red Pepper flakes
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon salt


For the Rub:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon fresh ground black pepper


For the Flank Steak:

  • 4 ounces flank steak per serving
  • 1 Tablespoon Olive Oil
  • a few splashes of Red Wine vinegar



Prepare the Chimichurri Sauce as follows:

Puree all ingredients for Chimichurri Sauce in a food processor.

Cover and let stand at room temperature. This can be made 2 hours ahead.

For the Flank Steak:

Prepare the rub by mixing all rub ingredients in a bowl. I used about half for my flank steak.

Rub into both sides of meat.

Rub in the olive oil on both sides, topping each off with 2 or 3 splashes of the vinegar.

Allow the steak to sit for at least a half hour.

Grill on a hot BBQ, covered, for 6 minutes on each side, or as your prefer.

Let the steak stand for about 5 minutes before slicing.

Spoon Chimichurri Sauce over flank steak prior to serving.

This sauce is great over fish and grilled chicken, too!

Serve with vegetables and a salad.

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