Description
This Grilled Chimichurri Flank Steak recipe features a perfectly seasoned flank steak grilled to juicy perfection, topped with a vibrant and zesty chimichurri sauce.
Ingredients
Units
Scale
For the Steak:
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Fresh black pepper (to taste)
- 1 1/4 teaspoons kosher salt
For the Chimichurri Sauce:
- 1/3 cup packed fresh parsley (minced fine, no stems)
- 2 tablespoons red onion (finely chopped*)
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
Instructions
- Score the Steak: Lightly score the steak in a crisscross pattern on both sides.
- Season the Steak: Combine spices and season both sides of the steak.
- Prepare Chimichurri: Mix all chimichurri ingredients together.
- Grill the Steak: Grill the steak to desired doneness, then let it rest.
- Serve: Thinly slice the steak and top with chimichurri sauce.
Notes
- *For authentic chimichurri, omit the onion and add 2 more garlic cloves.
- This recipe also includes an original chimichurri sauce version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
